Recipe Flash: Cilantro Succotash Quesadillas

COCKTAIL HOUR MENU: Chips with Mexican Dip and Chipotle Mango Salsa; Black Bean Cakes; Cinnamon-Mocha Dulce De Leche Bites
ONE YEAR AGO: Lightly Fried Tilapia with Caper Brown Butter and Lemon-Shallot Orzo

Come wintertime, I really miss the bright, fresh salads that were a staple of my summer diet. When this craving hits, I’ll often find myself resorting to frozen or canned corn combined with some other less seasonal ingredients. For Caitlyn’s Mexican-themed birthday over the summer, I made quesadillas two ways, one with this Curried Sweet Potato Filling and the other with a version of this succotash using fresh corn. Since the salad is more or less being hidden between layers of melted cheese, I thought the succotash quesadilla was as good a way as any to revisit my memories of summer, with but a few cans/packets of veggies.

From my kitchen, albeit small, to yours,



Cilantro Succotash Quesadillas
Makes 8 servings


For the succotash:
5 oz, frozen edamame, thawed
1 15oz can corn, rinsed and drained
1 15oz can black beans, rinsed and drained
1/2 small red onion, finely chopped
1 lime, juiced
¼ cup cilantro leaves, roughly chopped
1 tsp salt
¼ tsp cayenne pepper
½ tsp chili powder

For the quesadillas:

12oz shredded Monterey Jack cheese or Mild White Cheddar
8 tortillas, traditional or whole wheat

In a medium sized bowl, combine all the ingredients for the succotash. Taste for seasoning and add any additional spice as necessary.

On a flat work surface, assemble each quesadilla one at a time: sprinkle a small handful of cheese on one side of the tortilla, spread a thin layer of succotash on top, and sprinkle with another small helping of cheese. Fold the tortilla in half and press down to make sure the quesadilla adheres. Repeat with the remaining tortillas. (You may have leftover succotash—try scrambling with eggs the next day!)

Arrange the quesadillas on two cookie sheets. Place in the hot oven and broil until golden brown on the top and the cheese is melted through.

NOTE: if the tortillas are not holding closed, you can use a second cookie sheet to weight them down in the oven. Simply place a sheet of tin foil over the quesadillas, followed by a second cookie sheet with something

Posted in: Recipe Flash
  • Sarah L

    put in my bellllay.

  • Kate

    These look unbelievable. I think I am going to have to improvise and make them for lunch in my school's dining hall today!

  • Frankie

    Great photo of the succotash. Got me drooling.

  • Steph

    Thanks, Phoebes! This recipe will satisfy Rodrigo's ever-increasing clamoring for quesadillas with my insistence on the occasional veggie.

  • Esther

    mmmmmm! almost makes me feel like spring is just around the corner…. well, almost!

  • Bodi

    Man, I wish I had tortillas in my kitchen – I'd make them for dinner tonight. These look fabulous.

  • Kelly and Molly

    These look amazing. Quesadillas are my go-to never fail staple so it's always nice to have a fresh take!

  • USA Newspapers

    Fabulously fresh recipes for every season.

  • Laura

    how long do they usually have to cook for? if i don't ask, i will more than likely screw this up…sad, but true.

  • Phoebe and Cara, The Quarter-Life Cooks

    Laura–It really depends on your oven. My broiler is fairly tame, so I leave them in for a good 5-8 minutes. But if yours is rather aggressive, I would check on them after a few minutes. The worst thing that could happen is that they burn, so don't be shy about peaking in the oven ever few minutes. When they are brown and crisp, they are ready. I promise you will not screw this up!

    Hope to see you back here sometime soon!

    Enjoy the Quesadillas,

  • SkinnyRN

    I just made these… delicious!!! I dipped mine in tomatillo salsa – even better!

  • SkinnyRN

    I just made these – delicious!!! I dipped them in tomatillo salsa which made them even better! Great recipe!!!

  • sdfljslkdj

    So good! I'm always looking for new, but healthy quesadilla recipes.


  • MamaBB

    Made a cheaters version of these using frozen succotash. SO delicious – I posted about them and linked to your site. Thanks for sharing!

  • KK

    Made these tonight – so delicious!

  • Celi

    I found these in your recipe index and thought they sounded delish! I’ve never cooked with endamame beans before but they were a great addition. Anyway, made these for lunch today, and the boyfriend and I thought they were YUM! Forgot to put the lime in, but still really really tasty. Great with plenty of salsa on top. :)

    • BGSK

      So glad you enjoyed!

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