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Southwestern Quesadillas with Bell Peppers
with sauteed spiced zucchini

Active: 35 min Total: 35 min

Use a rainbow of bell peppers to add color and texture to these classic cheesy quesadillas with spiced zucchini on the side. Serve them with creamy yogurt for dipping or feel free to add other dipping sauces (like salsa or guacamole) if you'd like!

Ingredients

Servings:
4
Metric
Southwestern Quesadillas:
  • Bell peppers, any combo - 2, chopped
  • Onions, medium red - 1/2, chopped
  • Corn kernels, frozen - 1 cup
  • Oil, cooking - 1 Tbsp
  • Cheese, shredded Mexican blend - 6 oz
  • Tortillas, taco-sized corn or flour - 8
  • Yogurt, plain or Greek - 1/2 cup
Sauteed Spiced Zucchini:
  • Zucchini - 1 lb, diced
  • Garlic - 2 cloves, chopped
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 1/2 tsp
  • Chili powder - 1/2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Bell peppers / Onions / Zucchini / Garlic - Prep as directed. Combine bell peppers and onions in one container. Store zucchini and garlic in their own separate containers. (Can be done up to 4 days ahead)
  2. Corn - Defrost corn.

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Make

  1. Heat a large nonstick pan over medium-high heat. Add oil (portion for the quesadillas) and then bell peppers and onions to heated oil. Season with some salt and saute until tender, 3 to 4 minutes. Transfer onions and bell peppers to a mixing bowl and wipe out pan with a paper towel.
  2. Return pan to stovetop and reduce heat to low-medium.
  3. Combine onions, bell peppers, corn and cheese.
  4. Place a tortilla in the pan, spread the top with cheese mixture and then add another tortilla. When the tortilla on the bottom is golden brown and crisp, flip the quesadilla and cook on the other side until golden brown and crisp. Continue with the remaining tortillas and filling.
  5. While the quesadillas are cooking, place a skillet for the zucchini over medium-high heat. Add oil (portion for the zucchini) and then zucchini to the heated oil. Saute zucchini until tender and golden brown, 4 to 5 minutes. Add garlic, cumin, chili powder and some salt and continue cooking until fragrant, ~1 minute more.
  6. When quesadillas are finished, slice into wedges. Serve with yogurt for dipping and zucchini on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (95)
Gluten-free (8)
Paleo (9)
Vegetarian (8)

45 reviews

This is a really really easy veggie meal to throw together. The filling could probably use a little more seasoning, but the sauteed zucchini was delish.

By: Gloria
Posted: Mar 12, 2018
Diet: Vegetarian
0 Helpful

I enjoyed this. Needed to cook a while longer so the cornmeal mixture would harden up a bit. Broiled for a few minutes at the end. This made way more than 4 servings for my just me and my husband.

By: Anna
Posted: Jan 08, 2018
Diet: Original
0 Helpful

I really enjoyed it, and so did most of my kids. I gave it 3 stars instead of 4 because the recipe didn't adjust the cooking time for the larger portions. It took over an hour to bake for the 8 servings and my family was beyond hungry by the time it was finished.

By: Bryn
Posted: Jan 06, 2018
Diet: Gluten-free
0 Helpful

I used almond milk and daiya cheddar instead of regular milk and cheese, and used regular butter, to help cut down on some dairy content. It was delicious! Will definitely make again!

By: Kate
Posted: Dec 19, 2017
Diet: Gluten-free
0 Helpful

Very original - I liked this and so did the kiddo.

By: Margaret
Posted: Nov 28, 2017
Diet: Original
0 Helpful

I love this way to re-purpose extra meat sauce!

By: Caroline
Posted: Nov 16, 2017
Diet: Original
0 Helpful