Corn And Sweet Pepper Quesadillas are just what you need for a quick weeknight meal.
Hello everyone. Schools have started, and we are all back to routine. And we are also back to searching for quick-fix meals. Today I am sharing my newest recipe for Corn And Sweet Pepper Quesadillas.
For me, it is a healthy lunch or dinner option for my family. And the possibilities are endless for the stuffing of these quesadillas.
Let’s check out this recipe for Corn And Sweet Pepper Quesadillas today.
Coming Up With This Recipe:
If you have been reading this blog for some time, then you must have come to know by now that my daughter is the mind behind every recipe that I post on Easy Baby Meals.
Recently I had a conversation about quesadillas with her. She usually doesn’t prefer eating quesadillas. I asked her the reason behind it.
She said she doesn’t like the cooked vegetables in it. And it gets too soggy. So I said, let’s make a quesadilla without cooked vegetables and which is not soggy at all. She gave me a thumbs up.
Ingredients In Corn And Sweet Pepper Quesadillas:
As I was brainstorming about the ingredients to add in this version of quesadillas, I wanted to do with the August Seasonal Produce. I started with Corn. Onions were out of the question since it had to be raw ingredients. And raw onions won’t go well with my missy.
I came across these Sweet Peppers in the market and thought corn and sweet peppers would be a perfect combination.
Making these Quesadillas:
Once I rounded up with my two essential ingredients. I started building a recipe around it. (My favorite part of recipe development)
I have added garlic salt and roasted cumin powder for the aromatics and flavor. And used sharp cheddar cheese and mozzarella cheese for the gooey cheesy goodness.
I used small soft taco shells and roasted them a bit on a skillet, to give them a little crunch. Also, it won’t make the quesadillas soggy.
Assembling these babies and cooking them in a skillet, just enough to let the cheese melt. And they are ready to enjoy.
Let’s get cooking:
I started with roasting the mini taco shells in a skillet. Once these were done, I kept them aside and switched to making the filling.
In a bowl, I added corn kernels. (Pro Tip- you can use roasted corn kernels for added flavor) Or boiled corn kernels will work as well.
Followed that with chopped sweet peppers, roasted cumin powder, garlic salt, and black pepper to taste. A squeeze of lime juice can do wonders, but it is totally optional. Mix this well. You can add some chopped cilantro as well. (Again optional)
To assemble each quesadilla, I started with one roasted taco shell. Layered it with a little bit of mild tomato salsa. (Make sure you are not adding too much).
Now add the corn and sweet pepper mixture, and top it with shredded sharp cheddar and mozzarella. Cover this with another roasted taco shell.
Follow the above steps for the rest of the quesadillas and cook these on medium flame in a skillet till the cheese is melted.
Once done, serve these with your child’s favorite dip. Now isn’t this simple.Check out this recipe for Corn And Sweet Pepper Quesadillas. #easyrecipe #weekenightmeal Click To Tweet
Variations for this recipe:
Corn and sweet pepper can act as a base filling. You can add meat to it, or any other vegetables according to your preference.
For the grown-up version, you can add cajun season for some heat or green chilies. Here’s what I like to do.
I roast normal tortillas on a grill and add roasted corn and roasted sweet peppers along with onions for the grown-up version. It gives a delicious rustic flair to these quesadillas.
Let’s check out the recipe:
Corn And Sweet Pepper Quesadillas
Corn And Sweet Pepper Quesadillas are a quick fix meal for busy weeknights.
- 6 Soft Taco Shells (small)
- 1/2 cup Corn Kernels (roasted or boiled)
- 1/2 cup Sweet Peppers (chopped)
- 1/2 cup Mozzarella + Sharp Cheddar Cheese ( shredded)
- 1/4 cup Tomato Salsa (mild)
- A squeeze of Lemon Juice (optional)
- Garlic Salt And Black Pepper (to taste)
How To Make It:
In a skillet start roasting the small tortilla shells till they are a little hard. Once done, keep them aside.
In a bowl, add corn kernels, sweet peppers, roasted cumin powder, and lemon juice. Sprinkle some garlic salt and black pepper and give it a mix.
For the assembly of Quesadillas:
Start by taking one roasted taco shell. Spread some tomato salsa. Top it with corn and sweet pepper mixture and add the shredded mozzarella and sharp cheddar cheese. Cover this with another taco shell. Follow the same procedure for the rest of the quesadillas.
Cook each of these quesadillas in a skillet on medium heat till the cheese is melted.
Once done, cut these and serve Corn And Sweet Pepper Quesadillas with your favorite dip.
Make sure you roast the taco shells before using it for making these Quesadillas.
Do not spread too much tomato salsa onto the taco shell. It will make them soggy.
Need More Recipes Like This?
Now isn’t this a delicious recipe? As I mentioned earlier, you can add any meat or vegetables to this corn and sweet pepper base. It is a good way to use up the leftovers.
So try this recipe soon, and let me know how did it go with your family.
Till we talk again, take care and enjoy making simple recipes for your little ones.
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