It may still be 100 degrees in Texas, but it's time to savor the last days of summer at your dinner table. Soon we'll be ready for chili, soups and hearty meals, so try this frugalicious and fast Cheese and Corn Quesadilla Recipe now! My daughter says that it's makes a “pretty plate” when served with watermelon!
All week The Budget Diet will be featuring recipes to help you savor the last days of summer, and you don't want to miss tomorrow's recipe – Spinach Salad with Strawberries, Peaches and Homemade Poppyseed Dressing!
Cheese and Corn Quesadilla Recipe
If there were a quesadilla for summer, this is it! Colorful and full of crisp corn and red bell pepper plus a bit of cream cheese for an unexpected twist! Serve with watermelon to complete this summer meal.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Ingredients
- 2, 11 ounce cans sweet corn or 3 ears of fresh corn cooked
- 2 red bell pepper diced
- 1 cup green onions sliced
- 1/2 cup cilantro chopped
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- 6 ounces cream cheese
- salt to taste
- 2 cups mexi-cheese grated
- 4 large flour tortillas
Instructions
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Saute corn, red bell pepper, green onions, cilantro and chili powder in olive oil.
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Stir in cream cheese until melted.
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Add salt to taste.
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Top half of each tortilla with cheese and corn mixture.
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Fold in half.
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Microwave until cheese is melted - about 30 to 45 seconds.
