Sweet Corn and Baby Bella Mushroom Quesadillas

Kitchen Tested
  • Yield 4 servings

A perfect recipe for sweet summer corn.

Feel free to substitute button mushrooms or even shiitakes for the baby bellas, if you prefer. You can use the pre-shredded bags of Mexican cheese or cheddar-jack cheese combinations and add a few crumbles of white cheese or queso blanco.


1 tablespoon olive oil
1/2 medium red onion, chopped
1/2 medium green bell pepper, cored, seeded and chopped
1/2 medium red bell pepper, cored, seeded and chopped
1 (8-ounce) package baby bella mushrooms, ends trimmed, mushrooms sliced 1/4-inch thick
2 ears corn, kernels removed
1 jalapeno chili, seeded and minced
1/4 cup chopped cilantro
8 (8-inch) whole-grain tortillas
2 cups low-fat shredded cheddar or jack cheese or a combination of both
1/2 cup low-fat sour cream or plain yogurt, for garnish
1 cup favorite tomato salsa, for garnish


  1. Heat oil in a nonstick large saute pan over high heat. Add the onions and peppers and saute 1 minute. Add the mushrooms, corn and jalapenos, continue to saute 3 minutes longer until vegetables aretender. Add the cilantro and set aside.
  2. Place 4 tortillas on a work surface. Divide the corn mixture among the 4 tortillas. Divide the cheese evenly among the tortillas and sprinkle over the corn mixture. Top each with another tortilla pressing down gently to form a quesadilla.
  3. Spray a large nonstick skillet with no-stick cooking spray. Heat over medium heat. Heat one or two quesadilla(s) at a time in the skillet 3 minutes until golden brown. Turn and cook until golden. Repeat until all quesadillas are cooked. Cool the quesadillas. Cut into wedges. Serve with salsa and sour cream.