Santa Fe Veggie Quesadillas Recipe -
Santa Fe Veggie Quesadillas Recipe
  • READY IN 10 mins

Santa Fe Veggie Quesadillas

Recipe by  

"I've made this quick and colorful appetizer for many great dinner parties. Serve with fresh salsa, guacamole or sour cream as dipping sauces--or by itself. Works great on a large scale as well. Thawed and drained frozen veggies may be substituted for canned. Look for the combination of corn, red pepper and black beans in the grocery store's frozen food section."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    5 mins

    10 mins


  1. Prepare a lightly oiled large skillet over medium heat. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides.
  2. Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla's entire surface is covered. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into 8 wedges and serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Had a party and everyone loved it! I had frozen veggies in the freezer and did as suggested. I may add less cheese though. I have vegetarian friends and they were able to chow down on this so I was relieved (it was a BBQ)!

Most Helpful Critical Review
Feb 10, 2011

I liked how quick it was to make, but actually when I followed the recipe exactly, it tasted very blend. I suggest you use salt and pepper, or serve it with your favorite salsa. I used a little bit of fresh cilantro, too.

Jan 25, 2004

It was very quick and easy to make - only about 5 minutes per quesadilla - and you could customize the fillings!

Jan 25, 2004

Excellent! I also added 1/2 cup of shredded garlic jack cheese, made a mixture of guacamole, sour cream, and salsa, and also served the condiments separate. I just prefer the mixture, but know some people don't like guacamole. If I can't find garlic jack cheese, I just sprinkle lightly with garlic salt. Thanks for the recipe!

Jan 25, 2004

Can use black bean soup from the can and spread on the tortillas.

Oct 15, 2012

Great recipe and perfect for a quick lunch or snack! This was very eaty to prepare and the combination of colors and flavors not only made this very appetizing but tasty too. I opted for light Mexican blend cheese and used two tortillas to make it more of a "quesadilla". Perfect with homemade salsa, quacamole, and a dollup of light sour cream.

Oct 09, 2011

This was our lunch today--just using random leftovers in the fridge. The corn I used was Mexi-corn and I used pepper jack cheese. We did need more cheese. We liked these. I served ours with a mixture of a dip made of reduced fat sour cream and homemade salsa. NOTE: Assembly is a little easier if you mix the corn, bell pepper, beans and corn in one bowl, then spoon the mix onto the tortilla in the skillet. Then all you have to do is spread it out and sprinkle with cheese.

Jul 31, 2007

I added cilantro to this recipe, which was a very tasty addition. This is a great way to cut down on the cheese in the typical quesadilla. (I used less cheese than was called for.) Very fresh tasting and reasonably healthy.


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  • Calories
  • 207 kcal
  • 10%
  • Carbohydrates
  • 26 g
  • 8%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 3.9 g
  • 15%
  • Protein
  • 9.4 g
  • 19%
  • Sodium
  • 508 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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