Corn and Sun-Dried Tomato Quesadilla with Smoked Mozzarella

Vegetarian
Gluten Free
Health score
9%
Corn and Sun-Dried Tomato Quesadilla with Smoked Mozzarella

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If you're on the hunt for a delicious and satisfying dish that perfectly balances flavor, texture, and nutrition, look no further than this Corn and Sun-Dried Tomato Quesadilla with Smoked Mozzarella. This vegetarian and gluten-free recipe is not only packed with vibrant ingredients but also comes together in just 45 minutes, making it an ideal choice for a hearty lunch or a cozy dinner at home.

The combination of sweet corn kernels and tangy sun-dried tomatoes creates a delightful filling that is both nutritious and bursting with flavor. When paired with the smoky richness of melted mozzarella cheese, each bite becomes an indulgent experience. Whether you're serving it as a main dish or as an impressive appetizer for guests, this quesadilla showcases the beautiful potential of simple, wholesome ingredients.

Not only is this dish easy to prepare, but it also welcomes versatility. Feel free to customize the fillings to suit your taste or to incorporate seasonal vegetables. It’s a recipe that encourages creativity while still delivering a comforting and satisfying result. Plus, with a caloric breakdown favoring carbohydrates and healthy fats, you'll feel good about enjoying this delightful treat! Elevate your weeknight meals with this scrumptious quesadilla that promises to please your palate and nourish your body.

Ingredients

  • 0.1 teaspoon pepper black freshly ground
  • 6-inch corn tortillas ()
  • 0.3 cup ears corn fresh thawed
  • 0.3 teaspoon olive oil 
  • tablespoon onion red chopped
  • 0.1 teaspoon salt 
  • ounce mozzarella cheese smoked shredded
  • 1.5 teaspoons sun-dried olives 

Equipment

  • bowl
  • frying pan
  • paper towels

Directions

  1. Pour oil onto one side of a tortilla.
  2. Place second tortilla over oiled side of first tortilla, and rub tortillas together to spread oil evenly over both tortillas.
  3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
  4. Add corn; cook 4 minutes or until lightly browned, stirring occasionally.
  5. Place corn in a bowl.
  6. Add onion, sun-dried tomato, salt, and pepper to pan; saut 1 minute.
  7. Add to the corn mixture. Wipe pan with paper towels; recoat with cooking spray.
  8. Heat pan over medium-high heat.
  9. Place one tortilla, oiled side down, in pan.
  10. Sprinkle 2 tablespoons cheese over tortilla; top with corn mixture.
  11. Sprinkle with remaining 2 tablespoons cheese; top with remaining tortilla, oiled side up. Cook 2 minutes on each side or until cheese melts and tortilla is crisp.
  12. Cut into 4 wedges.

Nutrition Facts

Calories273kcal
Protein16.7%
Fat30.37%
Carbs52.93%

Properties

Glycemic Index
166.5
Glycemic Load
11.43
Inflammation Score
-6
Nutrition Score
11.723043586897%

Flavonoids

Isorhamnetin
0.5mg
Kaempferol
0.06mg
Quercetin
2.03mg

Nutrients percent of daily need

Calories:272.52kcal
13.63%
Fat:9.71g
14.94%
Saturated Fat:4.3g
26.86%
Carbohydrates:38.07g
12.69%
Net Carbohydrates:32.69g
11.89%
Sugar:6.98g
7.76%
Cholesterol:22.4mg
7.47%
Sodium:507.47mg
22.06%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12.01g
24.02%
Phosphorus:336.27mg
33.63%
Manganese:0.44mg
21.94%
Fiber:5.39g
21.54%
Calcium:197.98mg
19.8%
Magnesium:76.77mg
19.19%
Potassium:520.35mg
14.87%
Zinc:1.9mg
12.66%
Selenium:8.75µg
12.5%
Vitamin B1:0.18mg
11.75%
Vitamin B3:2.35mg
11.74%
Copper:0.22mg
11.09%
Vitamin B12:0.65µg
10.77%
Vitamin B2:0.18mg
10.58%
Vitamin B6:0.21mg
10.33%
Iron:1.74mg
9.67%
Vitamin C:6.92mg
8.39%
Folate:31.85µg
7.96%
Vitamin A:349.25IU
6.99%
Vitamin B5:0.61mg
6.13%
Vitamin K:5.03µg
4.79%
Vitamin E:0.38mg
2.55%
Source:My Recipes