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Mozzarella, Basil and Corn Quesadilla

1 reviews / 5 average

This yummy snack? Yes, snack. Some people might call it a meal, but I’m not one of those people.

Whatever it is, it’s healthy and filling and yummy.

And cheeeesy.

Mozzarella, Basil, and Corn Quesadilla on a white plate.

Real meals?  I don’t know if I can handle making a real meal right now. My to-do list at school is a little overwhelming, plus our latest DVD of Prison Break arrived, so I’m really busy.

But if I have to eat maple almonds and a cheesy corn quesadilla while I’m not making real meals, well, let’s just say I’m not complaining. Throw in a little leftover apple crisp, and I might even call that a well-rounded meal.

Except there’s no apple crisp left over other than a few straggler crumbles on my sweatshirt. Woops.

Mozzarella, Basil, and Corn Quesadilla on a white plate.
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A picture of <span class="fn">Mozzarella, Basil and Corn Quesadilla

Mozzarella, Basil and Corn Quesadilla


This simple Mozzarella, Basil, and Corn Quesadilla is a healthier take on the classic quesadilla. Made with fresh produce on a whole wheat tortilla. Yum!


  • 1 whole tomato, chopped
  • 1/3 cup corn
  • 4 leaves fresh basil, cut into ribbons
  • 2 tortillas
  • 1/3 cup shredded mozzarella cheese
  • hummus, optional
  • salt and pepper


  1. Put the chopped tomatoes in a strainer and mix with the corn. Add salt and allow juices to drip out for a few minutes. Press on the mixture to make sure most of the moisture gets out. Add ¼ cup cheese to the mixture and stir.
  2. Preheat a skillet or a Panini press to medium-high heat.
  3. Spread a tortilla with hummus (optional) and top with the tomato mixture. Top with the remaining cheese and basil leaves, and place the other tortilla on top. Grill for a few minutes on each side until cheese is melted and outside of tortilla is toasted/grilled. For a more crispy outside, add a little butter or olive oil to the pan before grilling.
  4. Let cool for a few minutes, then cut into wedges and serve!
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Dinner
  • Cuisine: Mexican-Inspired

Keywords: corn quesadilla, quesadilla recipe, vegetarian quesadilla

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Maybe I’ll get around to a real meal by Friday. Maybe.

But in the meantime, this will be juuuust fine.

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  1. Pinch of Yum Logo

    I know the feeling! Sometimes there just doesn’t seem enough hours in the day to make a proper meal but this looks like an awesome substitute!

    1. Pinch of Yum Logo

      Isn’t it true? I usually end up bailing on my dinner plans at least once a week and making something like this instead.

  2. Pinch of Yum Logo

    I miss my single days when I never had to make real meals. A lot, actually. (Don’t tell my husband.) These quesadillas, however, can totally count as a meal in my mind. Bonus that they are beautiful and quick.

    1. Pinch of Yum Logo

      Yes! That’s exactly what I miss, too. I think I made some variation of pasta or Mexican every single night.

  3. Pinch of Yum Logo
    Soo @ Little Miss Fitness

    I so look forward to seeing a new post from you, Lindsay! These cheesy quesadillas might have to make an appearance at dinner tonight. 🙂

  4. Pinch of Yum Logo

    My husband jokes that quesadillas were his standard bachelor dinner meals. So every now and then we have it for dinner and I add a little spin to it… this sounds delish and it looks so pretty!

    1. Pinch of Yum Logo

      It’s kind of a light quesadilla… if I made quesadillas for my husband I’d definitely beef it up a little bit (no pun intended). 🙂

    1. Pinch of Yum Logo

      Apple cake? Did you say apple cake? You must have read my mind (check back tomorrow)!

    1. Pinch of Yum Logo

      Thanks Sonja – I actually thought of your bbq onion and gouda quesadillas when I was making this!

  5. Pinch of Yum Logo

    Newbie here … do you cook the corn first? I have corn on the cob I’d like to use. Also, are “tortillas” all the same size?

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      Hi Paula! You don’t have to cook the corn first. Corn right off the cob is actually really yummy and sweet and it has a great crunchy texture. Tortillas come in all different sizes. For this recipe, 8 inch tortillas or slightly smaller would probably work best.