Confetti Quesadillas |

Confetti Quesadillas 

Quesadilla Ingredients:

  • 12 Tortillas, corn or whole wheat
  • 1 Cup Monterey Jack Cheese, shredded
  • 1 Cup Colby Jack Cheese, shredded
  • 1/2 Cup Corn
  • 1/2 Cup Cilantro, chopped
  • 1 Red Bell Pepper, minced
  • 1 Jalapeno Pepper, minced (optional)
  • 1/2 Cup Low Sodium Black Beans 

Dip Ingredients:

  • 2 Cups Fat-Free, plain greek yogurt
  • 1 Cup Cilantro, finely chopped (loosely packed)
  • 1 tsp. Cumin



  1. Pour out excess liquid from greek yogurt to achieve thicker consistency. 
  2. In small bowl, mix yogurt, 1 cup loosely packed cilantro and cumin; Set aside. 
  3. Preheat large skillet over low heat. To build quesadillas start with 1 tortilla, then add cheese, corn, cilantro, beans and peppers. Top with second tortilla and let cook until cheese in melted and ingredients are warmed through, flipping halfway through. 
  4. Repeat for remaining quesadillas. Serve with cilantro yogurt dip. 

*Recipe adapted from Midwest Dairy Association