Santa Fe Veggie Quesadillas

    10 mins

    I've made this quick and colourful appetiser for many great dinner parties. Serve with fresh salsa, guacamole or sour cream as dipping sauces-- or by itself. Works great on a large scale as well. Thawed and drained frozen veggies may be substituted for canned. Look for the combination of corn, red pepper and black beans in the grocery store's frozen food section.

    56 people made this

    Makes: 4 

    • 1 (12 inch) flour tortilla
    • 80 g shredded Cheddar/Monterey Jack cheese blend
    • 80 g whole kernel corn, drained
    • 80 g diced red bell pepper
    • 120 g black beans, drained
    • 1 chopped green onion

    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. Prepare a lightly oiled large skillet over medium heat. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides.
    2. Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla's entire surface is covered. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into 8 wedges and serve warm.

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    Reviews in English (45)


    Had a party and everyone loved it! I had frozen veggies in the freezer and did as suggested. I may add less cheese though. I have vegetarian friends and they were able to chow down on this so I was relieved (it was a BBQ)!  -  11 Oct 2000  (Review from Allrecipes US | Canada)


    It was very quick and easy to make - only about 5 minutes per quesadilla - and you could customize the fillings!  -  03 Feb 2002  (Review from Allrecipes US | Canada)


    Excellent! I also added 1/2 cup of shredded garlic jack cheese, made a mixture of guacamole, sour cream, and salsa, and also served the condiments separate. I just prefer the mixture, but know some people don't like guacamole. If I can't find garlic jack cheese, I just sprinkle lightly with garlic salt. Thanks for the recipe!  -  26 Oct 2003  (Review from Allrecipes US | Canada)