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Picture of Sweet Corn and Goat Cheese Quesadillas
mexican brunch lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1763 kcal 88 %
  • Fat 84 g 130 %
  • Saturated 31 g 154 %
  • Carbs 218 g 73 %
  • Fiber 20 g 79 %
  • Protein 56 g 113 %
  • Cholesterol 83 mg 28 %
  • Sodium 2511 mg 105 %
  • Calcium 606 mg 61 %
  • Magnesium 230 mg 55 %
  • Potassium 2287 mg 49 %
  • Iron 13 mg 70 %
  • Zinc 6 mg 50 %
  • Phosphorus 1233 mg 176 %
  • Vitamin A 560 µg 62 %
  • Vitamin C 55 mg 61 %
  • Thiamin (B1) 2 mg 127 %
  • Riboflavin (B2) 1 mg 90 %
  • Niacin (B3) 19 mg 118 %
  • Vitamin B6 1 mg 100 %
  • Folate equivalent (total) 479 µg 120 %
  • Vitamin B12 0 µg 10 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 7 mg 48 %
  • Vitamin K 191 µg 159 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Sweet Corn and Goat Cheese Quesadillas

Ingredients

  • 3 cups corn kernels, fresh, frozen, or canned
  • 1 tablespoon butter
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly cracked black pepper
  • 2 tablespoons olive oil
  • 2 cups zucchini, diced no more than 1/2-inch thick
  • 3 scallions, chopped, green parts included
  • 4 ounces goat cheese, slightly softened
  • 1/2 cup large basil leaves, packed loosely
  • 4 8-inch flour tortillas (or 6 to 8 6-inch corn tortillas)

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