Zucchini Quesadilla with Corn and Chicken

Sweet onions, fresh zucchini, and grilled corn along with some chicken and plenty of melty cheese made these some of the best vegetable quesadillas I’ve made in a while.

Zucchini Quesadilla

Sticky cheese quesadillas have been a staple at our house for years, but I’m always looking for a twist.

These quesadillas combine the tangy hints of fresh zucchini, sweet onions, hearty grilled corn and (if desired) chicken for a breakthrough flavor mix.

Vegetable Quesadilla

With just a few minutes of effort, these quesadillas are easy to prepare. To prepare this easy dinner recipe, all you need is a skillet, a spatula, and a few minutes on the stovetop.

Because the prep and cooking time of these quesadillas is so short, this recipe is great for making in bulk. Leftover quesadillas are an easy (and common!) meal at my house, and we always have the ingredients on hand in case we need a last-minute dinner plan.

Vegetable Quesadilla Recipe

• Lightly flavored olive oil
• Small yellow onion
• Corn kernels (fresh, frozen, or canned)
• Small zucchini
• Boiled chicken, chopped (OPTIONAL)
• butter
• flour tortillas
• Monterey Jack or Pepper Jack Cheese

First, heat the oil in a large non-stick or cast-iron skillet over medium-high heat. Add the onion and sauté for a few minutes until softened. While the onion is cooking, lightly butter one side of each tortilla and set aside.

Add the zucchini and corn to the pan and continue to cook for 1 to 2 minutes, until the zucchini is almost tender (nearly tender; the courgettes should still be crisp).

If desired, add the chicken and stir before pouring the mixture into a bowl.

Place the pan back on the stove over medium-high heat and place a tortilla, butter-side down, in the empty pan.

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

Using a spatula, press the top tortilla down before gently turning the quesadilla. Cook for a few more minutes, until the cheese is melted and the tortillas are crisp and lightly browned.

When the quesadilla is done cooking, place it on a cutting board. Let the quesadilla cool for a minute or two before slicing and serving.

Corn Quesadilla

I had a huge quesadilla hit and that combined with all those leftovers from the fridge made for a delicious lunch this week. And what’s not to love about a perfectly crispy, cheese-filled quesadilla?

Looking for an easy snack? A handful of spinach and a pile of melted cheese sandwiched between buttery-crunchy tortillas make spinach quesadilla snacks perfection.

This Stuffed Vegetable Quesadilla starts with warm, crunchy tortillas coated in melty cheese and filled with plenty of veggies. BBQ Chicken Quesadilla are a little spicy, incredibly cheesy, and a very popular lunch spot at our house.

Sour, cheesy pizza quesadillas are as flavorful as you can imagine. They’re a messy, super fun, and lightning-fast way to satisfy your next pizza craving.

Crispy tortillas stuffed with tender bits of steak and plenty of melty cheese make up this no-fuss steak quesadilla. Don’t feel like cooking from scratch? This Chicken Fajita Quesadilla makes a great dinner. . . and it’s a perfect way to use up leftovers.

Black bean and corn cheese quesadillas with buttery, crispy edges and stuffed with black beans and corn are a snack the whole family will love.

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