Quick Quesadilla Pockets

Beans, corn and Tex-Mex Shredded Cheese in a tortilla—does it get any more Mexican than that? We doubt it, at least not up here in Canada!


  • 1 Tbsp canola oil
  • 1 large red bell pepper, finely diced
  • ½ tsp chili powder
  • ½ tsp onion powder
  • 1½ cups frozen corn kernels, thawed
  • 1 (15-oz) can pinto beans, drained and rinsed
  • ½ cup salsa
  • 6 slices Bothwell Red Hot Chili Pepper Jack from our 450g Sliced Variety Pack or Jalapeño Monterey Jack from our 720g Costco Sliced Variety Pack 
  • 6 8-inch flour tortillas


  1. Lightly oil a large baking sheet and set aside.
  2. Heat the oil in a large skillet over medium heat.
  3. Add the bell pepper, chili powder, and onion powder and cook until tender, about 5 minutes.
  4. Preheat the oven to 400 degrees F.
  5. Add the corn, beans, and salsa. Cook until the mixture is heated through.
  6. To assemble the quesadillas, arrange the bean mixture evenly over half of each tortilla. Place 1  1/2 cheese slices evenly on top of the mixture.
  7. Fold over and place each on the prepared baking sheet.
  8. Sprinkle the remaining cheese over the tortillas.
  9. Bake until the cheese melts and the tortillas become crisp on the outside, about 10 minutes.
  10. Cut into quarters and serve.