Charred Bell Pepper and Corn Quesadillas with Avocado Mousse

Charred Bell Pepper and Corn Quesadillas with Avocado Mousse

Recipe c/o Lorena Garcia


1 medium Red Bell Pepper

1 tbsps Olive oil

2 cups Frozen corn

2 medium Avocado

4 medium Flour Tortillas

2 cups Shredded Cheddar Cheese

1/4 cups Sour Cream

1 bunch Fresh cilantro

2 tbsps Lime Juice

1 pinch Salt


Preheat the oven to 400ºF. Place the whole red bell pepper on a small baking sheet and roast until soft, about 20 minutes. Set it aside to cool slightly.

While the pepper roasts, in a medium sauté pan, heat a drizzle of olive oil over high heat. Add the corn and cook until charred, 3-5 minutes.

Once the bell pepper is cooled, remove the stem and core, then cut the pepper into even strips. Remove the pits and skin from the avocados. Thinly slice 1 avocado.

Working 1 at a time, place a flour tortilla in a large sauté pan over medium-low heat. To 1 side of the tortilla, add the ¼ each of the bell pepper strips, charred corn, avocado slices, and cheese. Fold over the tortilla and cook until the tortilla is evenly browned and the cheese is melted, 2-3 minutes per side. Repeat with the remaining tortillas and filling ingredients.

In a blender, combine the sour cream, cilantro, lime juice, remaining avocado, and salt to taste. Blend into a smooth mousse and serve with the quesadillas.

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Roasted Bell Pepper and Corn Quesadillas Topped with Fresh Avocado

You’re going to want to make Chef Lorena Garcia’s roasted bell pepper and corn quesadillas with fresh avocado over and over. See how she does it live on Sunday, October 16 at 5 p.m. ET for the Walmart Kittch’N Save challenge.

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