Cheese Quesadillas Recipe

Prep vegetables

Thinly slice the 1/2 yellow onion and finely dice the 1/2 bell pepper. If using fresh corn on the cob, remove kernels; if using frozen, thaw and pat dry.

Sauté vegetables

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add the sliced onion and diced bell pepper and sauté 4–5 minutes until softened and starting to brown. Add the roasted corn, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 2–3 more minutes until corn is heated through. Transfer mixture to a bowl and set aside.

Assemble quesadillas

Lay out 4 flour tortillas. On one half of each tortilla, sprinkle about 3/8 cup (roughly a handful) of the combined cheeses (use the shredded cheddar and Monterey Jack). Spoon approximately 3 tablespoons of the sautéed pepper/onion/corn mixture over the cheese, then top with another sprinkle of cheese (this helps the top tortilla stick). Fold the empty half of the tortilla over the filled half to form a half-moon.

Cook quesadillas

Heat a large nonstick skillet or griddle over medium-low to medium heat. Add 1/2 tablespoon butter or oil and swirl to coat. Place one or two folded quesadillas in the pan (do not overcrowd). Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Flip carefully with a spatula and cook another 2 minutes until the second side is golden and cheese is fully melted. Repeat, adding remaining 1/2 tablespoon butter or oil as needed. Transfer cooked quesadillas to a cutting board and let rest 1 minute, then slice each into 3 wedges.

While quesadillas cook, make the pico. Core and finely dice the 2 roma tomatoes and 1/4 onion. Finely mince the 1/2 jalapeño if using, and roughly chop the cilantro. Combine tomatoes, onion, jalapeño and cilantro in a small bowl. Add 1 tablespoon fresh lime juice and 1/4 teaspoon salt. Stir, taste, and adjust salt or lime as desired. Let rest 5–10 minutes to let flavors meld.

Plate 1–2 quesadilla wedges per serving (depending on appetite). Add a generous spoonful of pico de gallo and a dollop of sour cream on the side. Serve with lime wedges and optional hot sauce or salsa. Squeeze lime over quesadillas just before eating if desired.