Zucchini Quesadilla with Corn and Chicken

Sweet onions, fresh zucchini, and grilled corn along with a bit of chicken and plenty of melting cheese made these some of the best vegetable quesadillas that I have made recently.

Zucchini Quesadilla

Gooey cheese quesadillas have been a classic dinner item in our house for years now, but I’m always looking for ways to change things up.

These quesadillas combine the flavorful pop of fresh zucchini, sweet onions, hearty grilled corn, and (if desired) chicken to create a game-changing mix of flavors.

Vegetable Quesadilla

With only a few minutes of effort, these quesadillas come together easily. All you’ll need to cook this easy dinner recipe is a skillet, a spatula, and a few minutes on the stove.

Because the time required to prep and cook these quesadillas is so short, this is a great recipe to make in bulk. Leftover quesadillas are an easy (and common!) meal option in my house, and we always keep the ingredients at hand in case we need a last minute dinner plan.

Vegetable Quesadilla Recipe

• Light flavored olive oil
• Small yellow onion
• Corn kernels (fresh, frozen, or canned)
• Small zucchini
• Cooked chicken, chopped small (OPTIONAL)
• Butter
• Flour tortillas
• Monterey jack or pepper jack cheese

Start by warming the oil in a large non-stick or cast iron pan over medium heat. Add the onion and saute for a couple of minutes, just until it begins to soften. While the onion is cooking, lightly butter one side of each tortilla and set aside.

Add the zucchini and corn to the skillet, and continue cooking for a minute or two, just until the zucchini is almost tender (almost tender; the zucchini should still be crisp).

Add the chicken, if desired, and stir to mix throughout before transferring the mixture to a bowl.

Return the pan to the stove over medium heat, and place a tortilla in the empty skillet butter side down.

Layer cheese on top, then the vegetable mixture, and then the remaining cheese. Top with the second tortilla, and let the vegetable quesadilla cook for a few minutes.

Press down on the top tortilla with a spatula before carefully flipping the quesadilla. Cook for a couple more minutes, until the cheese has melted and the tortillas are crisped and slightly browned.

When the quesadilla has finished cooking, transfer it to a cutting board. Allow the quesadilla to cool for a minute or two before slicing and serving.

Corn Quesadilla

I’ve been on a huge quesadilla kick and that, along with all of these leftovers from the fridge, made for a delicious lunch this week. And what’s not to love about a perfectly crisp, cheese-filled quesadilla?

Looking for an easy snack? A handful of spinach and a pile of melty cheese between buttery crispy tortillas is Spinach Quesadilla snacking perfection.

This Loaded Vegetable Quesadilla starts with warm crisp tortillas layered with melting cheese and filled with an abundance of vegetables. BBQ Chicken Quesadilla are a little bit spicy, awesomely cheesy, and they are a very popular lunch in our house.

Saucy, cheesy Pizza Quesadillas are as flavorful as you imagine they might be. They’re a messy, super fun, lightning-fast way to satisfy your next pizza craving.

Crisp tortillas filled with tender bites of steak and plenty of melting cheese create this easy-as-can-be Steak Quesadilla. Not up for cooking from scratch? This Chicken Fajita Quesadilla makes a terrific dinner . . . and it’s a perfect way to use up leftovers.

Cheesy Black Bean and Corn Quesadillas with buttery, crispy edges filled with black beans and corn are a snack that makes the whole family happy.

Vegetable Quesadilla

Sweet onions, fresh zucchini, corn, and plenty of melting cheese make these vegetable quesadillas irresistible.

Save to Favorites Pin Print Email Review

Prep Time: 10 minutes mins

Cook Time: 5 minutes mins

Total Time: 15 minutes mins

Servings: 1 serving

Cook ModePrevent your screen from going dark

Ingredients 

• ▢ 1 teaspoon light flavored olive oil
• ▢ ½ small yellow onion diced small, about ¼-cup
• ▢ ¼ cup corn kernels fresh, frozen, or canned
• ▢ 1 small zucchini quartered lengthwise and sliced thin, about ½ cup
• ▢ ½ cup cooked chicken chopped small, approximately ½ cup, OPTIONAL
• ▢ 2 teaspoons butter
• ▢ 2 8-10" flour tortillas
• ▢ ½-⅔ cup freshly shredded Monterey jack or pepper jack cheese

Instructions

• Warm the oil in a large non-stick or cast iron pan over medium heat. Add the onion and saute for a couple of minutes, until it begins to soften. While the onion is cooking, lightly butter one side of each tortilla and set aside.
• Add the zucchini and the corn to the skillet and continue cooking for a minute or two, until the zucchini is almost tender but still crisp. Add the chicken, if desired, and stir to mix throughout. Transfer the vegetable mixture to a bowl.
• Return the pan to the stove over medium heat. Place a tortilla in the empty skillet, butter side down. Layer cheese, then the vegetable mixture, and then the remaining cheese onto the tortilla. Top with the second tortilla and let it cook for a couple of minutes.
• Press down on the top tortilla with a spatula and then carefully flip the quesadilla. Cook for a couple more minutes, until the cheese has melted and the tortillas are crisped and slightly browned.
• Remove to a cutting board when finished cooking and allow the quesadilla to cool for a minute before slicing and serving.

Nutrition

Calories: 584kcal · Carbohydrates: 47g · Protein: 23g · Fat: 35g · Saturated Fat: 19g · Polyunsaturated Fat: 3g · Monounsaturated Fat: 11g · Trans Fat: 0.3g · Cholesterol: 72mg · Sodium: 947mg · Potassium: 769mg · Fiber: 6g · Sugar: 12g · Vitamin A: 1096IU · Vitamin C: 40mg · Calcium: 557mg · Iron: 4mg

Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 8/26/11 – recipe notes and photos updated 6/19/23}