How many calories are in Quesadilla with Tomato and Corn?
Quesadilla with Tomato and Corn has about 284 calories per serving based on the current ingredient list and serving size on this page.
InternationalDinnerVegetarianUnder 300 CaloriesQuick Meals30 Minute Meals
Quesadilla with Tomato and Corn
Quesadilla with Tomato and Corn is a Dinner international recipe with 284 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
284 kcal
Total Time
20 min
Servings
1
Protein
14.3 g
About This Recipe
The story behind Quesadilla with Tomato and Corn
Quesadilla with Tomato and Corn is a dinner recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around tortillas, tomato, and corn.
Like most enduring dinner recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 1 serving and lands at roughly 284 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 20 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Quesadilla with Tomato and Corn worth coming back to.
Ingredients
- Tortillas1 count (40 g)
- Tomato1/2 count (65 g)
- Corn1/4 unidad (63 g)
- Mozzarella Cheese1.5 slice (38 g)
Instructions
- 1
Step 1
Shell the corn and put in a pot with boiling water for 12 minutes. Remove and drain.
- 2
Step 2
In the meantime, cut the tomato into small pieces.
- 3
Step 3
Mix the corn with the tomato and pieces of cheese. Season to taste.
- 4
Step 4
Fill the tortilla with the mixture, fold in half and take to the pan over low heat.
- 5
Step 5
Brown both sides until the cheese melts and remove.
- 6
Step 6
Cut into servings and serve.
Nutrition Snapshot
Macros and micros at a glance
34/ 100
Forkd Score · Limited
This recipe scores well for protein density relative to its per-serving calories.
Calories
284
Protein
14.3g
Carbs
34.8g
Fat
12.2g
Fiber
3.2g
Micronutrients
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Vegetarian
Yes
Vegan
No
Gluten Free
No
Dairy Free
No
Allergens
MilkTree Nut
Meal Prep and Storage
Make it easier to prep ahead
Quesadilla with Tomato and Corn can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Quesadilla with Tomato and Corn
How long does Quesadilla with Tomato and Corn take to make?
Quesadilla with Tomato and Corn takes about 20 minutes from start to finish. That is roughly about 20 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Quesadilla with Tomato and Corn?
Most ingredients in Quesadilla with Tomato and Corn can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. For dietary needs you can use a plant-based version of Mozzarella Cheese. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Quesadilla with Tomato and Corn?
Quesadilla with Tomato and Corn can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Quesadilla with Tomato and Corn?
Yes, Quesadilla with Tomato and Corn generally freezes well. Cool it completely, portion it into airtight freezer-safe containers, and freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
How do I reheat Quesadilla with Tomato and Corn?
Reheat Quesadilla with Tomato and Corn gently until it is piping hot throughout. The microwave is quickest for single portions, while the stovetop or oven keeps the texture closer to fresh. Add a splash of water or oil if it looks dry.
Can I scale Quesadilla with Tomato and Corn up or down?
Yes. Quesadilla with Tomato and Corn is written for 1 serving, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Quesadilla with Tomato and Corn?
A large skillet, saucepan, or sheet pan works well for Quesadilla with Tomato and Corn. Pick one big enough to hold the ingredients in a single layer so everything cooks evenly instead of steaming.
How do I know when Quesadilla with Tomato and Corn is cooked properly?
Quesadilla with Tomato and Corn is done when the ingredients are tender and heated through and the flavors have come together. Taste toward the end of cooking and adjust the seasoning before serving.
Is Quesadilla with Tomato and Corn suitable for vegetarians?
Yes. Quesadilla with Tomato and Corn is suitable for vegetarians as written.
Is Quesadilla with Tomato and Corn gluten-free?
Quesadilla with Tomato and Corn is not reliably gluten-free as written. You can often adapt it with gluten-free swaps if needed.
Are there any allergen ingredients in Quesadilla with Tomato and Corn?
Yes. This recipe includes Milk and Tree Nut. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Quesadilla with Tomato and Corn ahead of time?
Quesadilla with Tomato and Corn can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
How can I adjust Quesadilla with Tomato and Corn for my calorie or macro goals?
To make Quesadilla with Tomato and Corn higher in protein, add a lean protein source or swap part of the starch for a higher-protein ingredient. To lower calories, reduce calorie-dense toppings or oils while keeping the core ingredients the same.
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