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Cheese and Veggie Quesadillas

Grilled veggies, fresh avocados, cheese, and a tasty cilantro spread make a delicious meal. Serve with fresh Pico De Gallo. Makes two quesadillas (8 wedges).
Author: Ginger



  • 1 tsp. olive oil
  • 1/3 cup corn kernels fresh or frozen
  • 1/2 medium onion chopped
  • 1/2 green bell pepper chopped
  • 4 small-meduim tortillas I used corn
  • 1/2 avocado sliced
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup cilantro spread*
  • 1/2 cup pico de gallo* for garnish



  • In a fry pan or skillet, over high heat, brown the corn, onion and bell pepper. (Stir often for about five minutes.) Once browned, either leave veggies in pan on a very low heat, or remove from pan.
  • In a large fry pan or skillet, over high heat, place tortillas. Top one tortilla with shredded cheese, grilled veggies, and sliced avocado. Heat until cheese has melted and tortillas begin to brown.
  • To the empty tortilla, spoon on cilantro spread. Immediately flip cilantro topped tortilla onto filled tortilla and remove from heat.
  • Cut into four wedges and serve with Pico De Gallo.


*Recipes for Cilantro Spread and Pico De Gallo can be found here: