Quesadillas are a versatile appetizer (or dinner!) — we used corn and bell peppers here, but feel free to swap out and in whatever combination of cheese and vegetables you prefer. These are a great finger food to serve at parties.
Makes
12 wedges
Total Time
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Ingredients
SAUTÉ:
TOP:
Test Kitchen Approved
Instructions
Preheat grill to medium-low. Brush grill grate with oil.
Sauté corn, bell pepper, zest, and cumin in oil in a skillet over medium heat until vegetables are softened, 3 minutes; season with salt and black pepper.
Top half of tortilla (uncoated side) with ⅓ cup cheese, half an avocado, ¼ cup vegetable mixture, and ⅓ cup more cheese. Fold half of tortilla over topping. Repeat topping and folding with remaining tortillas.
Grill quesadillas until cheese melts and tortillas are crisp, about 3 minutes per side. Cut quesadillas into thirds.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per wedge
Calories: 199
% Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Cholesterol 20mg 6%
Sodium 266mg 11%
% Daily Value*
Carbs 14g 4%
Fiber 3g 12%
Protein 6g
*Percent Daily Values are based on a 2,000 calorie diet.
