Stuffed Mexican Quesadillas Recipe
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This stuffed Mexican quesadillas recipe is a quick dinner for a busy evening.
I’ve done a few recipes for college students lately. It can be tough to cook anything in a dorm room with limited appliances. So I got creative with this one.
It’s a great dinner idea for college students, because you don’t have to have a stove to make this. A coffee maker and a microwave will do just fine! Simply sauté the corn and onions with the oil in your coffee pot (it won’t be as thorough as a pan, but in a pinch…) and then finish the whole thing in a microwave!
And for those of you cooking at home, this is an easy way to feel good about the food you are putting on the table. Serve it with a side salad and your meal is pretty darn complete!
What You’ll Need For These Stuffed Mexican Quesadillas
Ingredients
Red onions – You can also use yellow onions.
Frozen corn – Organic is best to avoid GMO corn.
Oil – Any type you are comfortable using.
Whole grain tortilla – No sugar added.
Grated cheese – This can be dairy cheese or plant-based cheese as needed.
Black olives – Sliced.
Salsa – Pick your favorite and use as much as you like.
Optional Toppings Or Fillings
- Chopped, fresh tomatoes
- Fresh, chopped cilantro
- Avocado or guacamole
How To Make Stuffed Mexican Quesadillas
Sauté the onions and corn in the olive oil until the onions are translucent.
While that cooks, warm your tortilla on the burner next to that, flipping once. Then place on your work surface.
Spread the cheese over the tortilla, then layer on the onions and corn, and finally, the olives and any other filling you wish to add. Tomatoes would be a good option.
Return the quesadilla to the pan you sautéed the onions in, and cook over low heat, flipping once or as needed until the cheese is fully melted.
Transfer the quesadilla to a cutting board, cut like a pizza, and serve with toppings of your choice.
Need Dorm Room Appliances?
If your school allows it, these two appliances are a great way to make healthy meals at school.
More Healthy Quesadilla Recipes
Stuffed Mexican Quesadillas Recipe Card
Stuffed Mexican Quesadillas Recipe
Equipment
- Large Skillet
Ingredients
- ¼ cup chopped red onions
- ¼ cup frozen corn
- 1 tbsp. olive oil
- 1 standard whole grain tortilla
- ¼ cup grated cheese (I used jack and cheddar, mixed)
- 2 tbsp. black olives (sliced)
- salsa (as much as you like)
OPTIONAL TOPPINGS OR FILLINGS
- Chopped, fresh tomatoes
- Fresh, chopped cilantro
- Avocado or guacamole
Instructions
- Sauté the onions and corn in the olive oil until the onions are translucent.
- While that cooks, warm your tortilla on the burner next to that, flipping once. Then place on your work surface.
- Spread the cheese over the tortilla, then layer on the onions and corn, and finally the olives and any other filling you wish to add. Tomatoes would be a good option.
- Return the quesadilla to the pan you sautéed the onions in, and cook over low heat, flipping once or as needed until the cheese is fully melted.
- Transfer the quesadilla to a cutting board, cut like a pizza, and serve with toppings of your choice.
I’m sure you’ve probably addressed this already, but which brand tortillas do you recommend? All the ones I’ve looked at have a novel for an ingredient list 🙁
Jennifer – They are getting harder and harder to find. I found a Trader Joe’s brand that was pretty clean and I know Whole Foods has one, but I don’t recall the brandname. Basically, you want a tortilla that has corn water and lime in it. I have never seen a clean tortilla at a traditional grocery store, but that doesn’t mean it can’t happen.