Creamy Southwest Quesadillas

Creamy Southwest Quesadillas filled with lots of vegetables makes for a great superbowl dinner!Creamy Southwest Quesadillas |

I grew up with lots of football.

Not the football you’re thinking of with the Superbowl XLVIII right around the corner, though! My dad is a soccer player and lover of the World Cup. That being said, I can appreciate watching the Superbowl for the sake of a party.

Any excuse to eat food, right?

I think about food waaay too much. You too?

Creamy Southwest Quesadillas |

These Southwest inspired quesadillas are my pick for the Superbowl. Vegetable filled and super cheesy.

Oh yeah. I mean, look at that drippy cheese!

What are your food plans for the Superbowl? Are you a tortilla and chips person, pizza person, take-out Chinese person, etc.?

Creamy Southwest Quesadillas |

Creamy Southwest Quesadillas


  • 8 ounces sharp cheddar cheese, grated
  • 8 ounces whipped cream cheese
  • 1 tablespoon reduced sodium taco seasoning
  • 4 whole wheat soft 8 inch tortillas
  • 1 tablespoon olive oil
  • 1 red bell pepper, diced small
  • 1 cup chopped fresh spinach (or frozen)
  • 1 can corn, rinsed and drained
  • 1 can black beans, rinsed and drained


  1. In a bowl, combine the cheese, cream cheese and taco seasoning. Spread in one fourth of the mixture over one side of each tortilla.
  2. Meanwhile, sauté the red bell pepper in a small sauce pan for 3 minutes to make soft. Add in the spinach at the last minute just until wilted.
  3. In a large bowl, combine the cooked bell pepper and spinach with the corn and black beans. Sprinkle over one half of the cheese mixture on the tortillas.
  4. Working in batches, place filled tortillas on a medium warmed griddle until the cheese has melted and the tortilla is light brown.
  5. Serve immediately.

Servings: 4 quesadillas


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