Best 4 Fresh Vegetable Quesadillas With Corn Relish Recipes
Indulge in a culinary adventure with our irresistible Fresh Vegetable Quesadillas with Corn Relish, a delectable dish that tantalizes your taste buds with every bite. This vegetarian delight features an array of crisp vegetables, succulent corn relish, and a blend of savory spices, all wrapped in a golden-brown tortilla. The tantalizing aroma of grilled vegetables and melted cheese fills the air as you savor each delectable quesadilla, making it an instant family favorite. Accompany this delightful dish with our tangy Cilantro Lime Crema, a refreshing complement that adds a burst of flavor. For a delightful appetizer or a satisfying main course, our Fresh Vegetable Quesadillas with Corn Relish are sure to impress. Let's embark on this culinary journey and explore the detailed recipe, along with variations and serving suggestions, to create this unforgettable dish in the comfort of your own kitchen.
Here are our top 4 tried and tested recipes!
CRAVE-WORTHY VEGETABLE QUESADILLAS
The vegetables used for these spiced vegetable quesadillas use are up to you. In the recipe below, we call for mushrooms, onion, peppers and greens (like kale or spinach). For tips on using other veggies (like heartier beets and squash), take a read through the article above.
Provided by Adam and Joanne Gallagher
Categories Main
Time 25m
Yield Makes 4 quesadillas
Number Of Ingredients 15
Steps:
- Heat the oil or butter in a wide skillet over medium-high heat. Add mushrooms and spread into one layer. Cook, without moving, until browned on one side, 3 to 5 minutes.
- Stir the mushrooms around the pan, and then add the sliced onions, peppers, onion powder, garlic powder, cumin, oregano, smoked paprika, pepper and the salt. Cook the vegetables until the onions have softened and smell sweet, about 5 minutes. Add the kale or spinach and cook until bright green and wilted, another 2 to 3 minutes.
- Make quesadillas or transfer the cooked vegetables to an airtight container and refrigerate up to 5 days.
- Heat a heavy-bottomed skillet over medium heat. Lightly spray the pan or brush it with oil, and then place one tortilla down into the pan.
- Spread a quarter of the cheese over the tortilla and then spoon a quarter of the cooked vegetable mixture onto one half. Carefully fold the tortilla in half, and then use a spatula to press the top down so that it stays folded. Cook until the underside is toasted, about 2 minutes.
- Carefully flip the quesadilla and cook until the second side is toasted and the cheese is melted, 1 to 2 minutes. Transfer the quesadilla to a cutting board and cut in half. Repeat with remaining quesadillas.
- Keep cooked quesadillas warm in a 200 degree F oven while you finish making the remaining quesadillas.
Nutrition Facts : ServingSize 1 quesadilla (recipe makes 4), Calories 313, Fat 14.2g, SaturatedFat 7.2g, Cholesterol 31.5mg, Sodium 825mg, Carbohydrate 32.1g, Fiber 2g, Sugar 3.5g, Protein 15.4g
FRESH VEGETABLE QUESADILLAS WITH CORN RELISH
Using raw vegetables in these grilled quesadillas yields a crisp-tender texture and a decidedly fresh flavor perfect for a hot day. Plus, it's a great way to save time.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 9
Steps:
- Heat grill to low; lightly oil grates. Cut off tip of each cob. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels (you should have about 2 cups). Discard cobs.
- Add sliced scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss to combine. Set corn relish aside.
- Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on bottom half of each tortilla. Top with squash, bell pepper, scallion pieces, and remaining cheese; season with salt and pepper. Fold top half of tortillas over filling to close.
- Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes. Cut into wedges; serve immediately with corn relish.
Nutrition Facts : Calories 513 g, Fat 23 g, Fiber 6 g, Protein 21 g
OLD-FASHIONED CORN RELISH
This was the first "country" recipe I received after moving away from the city-a new neighbor shared it. It's wonderful made with garden-fresh ingredients and tasty served with your favorite meat. -Jean Peterson, Mulliken, Michigan
Provided by Taste of Home
Time 30m
Yield 6-1/2 cups.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
FRESH VEGETABLE QUESADILLAS WITH CORN RELISH
Steps:
- 1. Heat grill to low; lightly oil grates. Cut off tip of each cob. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels (you should have about 2 cups). Discard cobs. 2. Add sliced scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss to combine. Set corn relish aside. 3. Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on bottom half of each tortilla. Top with squash, bell pepper, scallion pieces, and remaining cheese; season with salt and pepper. Fold top half of tortillas over filling to close. 4. Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes. Cut into wedges; serve immediately with corn relish.
Tips:
- For the best flavor, use fresh vegetables whenever possible. If you can't find fresh vegetables, frozen vegetables will also work.
- Be sure to chop the vegetables into small pieces so that they cook evenly.
- Don't overcrowd the skillet when cooking the vegetables. If you do, they will not cook evenly.
- Season the vegetables with salt and pepper to taste.
- If you are using a non-stick skillet, you may not need to add any oil. However, if you are using a regular skillet, you will need to add a little bit of oil to prevent the vegetables from sticking.
- Cook the vegetables until they are tender but still have a little bit of crunch.
- To make the corn relish, simply combine the corn, tomatoes, onions, cilantro, and lime juice in a bowl.
- Season the corn relish with salt and pepper to taste.
- Serve the quesadillas with the corn relish and your favorite toppings, such as sour cream, guacamole, or salsa.
Conclusion:
These fresh vegetable quesadillas with corn relish are a delicious and easy meal that can be made in under 30 minutes. They are perfect for a quick lunch or dinner, and they are also a great way to use up leftover vegetables. The quesadillas are filled with a variety of fresh vegetables, including zucchini, bell peppers, and corn. They are then topped with a flavorful corn relish. The quesadillas are then grilled until they are golden brown and crispy. Serve them with your favorite toppings, such as sour cream, guacamole, or salsa.
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