Crispy Corn Tortilla Quesadillas with Cilantro Yogurt
Vegetarian quesadillas filled with melted cheddar, corn, black beans, and fresh vegetables, pan-fried until golden and crispy. Served with a cool cilantro yogurt dip made from nonfat yogurt, fresh cilantro, and salt. Quick weeknight meal or appetizer.
Ingredients
- 12 soft corn tortillas (6 inch)flour tortillas1:1
crispier exterior, more neutral flavor
- 1 ½ cups cheddar cheese, shredded
- 1 cup corn kernels, fresh, frozen thawed, or canned drained
- ½ cup black or pinto beans, canned or cooked drainedrefried beans0.75:1vegetarian
creamier texture
- ½ cup cilantro, chopped
- 1 carrot, shredded
- 1 bell pepper, finely chopped
- 1 jalapeno pepper, finely chopped(optional)
- 2 cups nonfat yogurtgreek yogurt1:1vegetarian
tangier, thicker consistency
- ¼ cup cilantro, finely chopped
- ½ tsp salt
Instructions
- 1
Preheat large skillet over low heat.
- 2
Divide cheese, corn, beans, cilantro, shredded carrots, and peppers between tortillas, covering about half of each tortilla.
- 3
Fold each tortilla in half over the filling.
- 4
Place one or two folded tortillas on dry skillet and heat until cheese is melted and tortilla is slightly golden.
- 5
Turn over and cook other side until golden.
- 6
Remove to plate and repeat with remaining tortillas.
- 7
Mix together yogurt, cilantro, and salt to make the dip.
- 8
Cut each quesadilla into wedges and serve immediately with the dip.
- 9
Refrigerate leftovers within 2 hours.
Tips
Use low heat to prevent tortillas from burning while cheese melts.
If using canned corn or beans, drain thoroughly to avoid soggy quesadillas.
Make the yogurt dip ahead and chill until ready to serve.
Good to Know
Refrigerate leftovers in airtight container up to 3 days. Reheat in skillet over low heat until warmed through.
Prepare filling components and chop vegetables up to 1 day ahead. Store separately. Make yogurt dip up to 2 days ahead.
Cut quesadillas into wedges and serve immediately with cilantro yogurt dip on the side. Garnish with additional cilantro and lime wedges if desired.
Common Mistakes
Do not use high heat to avoid burning tortillas and charring filling before cheese melts.
Do not overfill tortillas to prevent filling from leaking out during cooking.
Do not skip draining canned vegetables to avoid soggy, steamed quesadillas instead of crispy ones.