Description
Enjoy a flavorful Street Corn Quesadilla with a creamy elote filling, a delightful Tex-Mex inspired dish perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup corn kernels, fresh or frozen
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- Optional toppings: sour cream, extra cilantro, hot sauce
Instructions
- Heat olive oil in a skillet over medium heat. Add corn and red onion, cook until softened, about 5 minutes.
- Remove from heat. Stir in cilantro, mayonnaise, lime juice, and chili powder. Season with salt and pepper.
- Warm tortillas slightly.
- Spread the elote mixture evenly over two tortillas.
- Top with Monterey Jack and cheddar cheeses.
- Place the remaining two tortillas on top.
- Cook quesadillas in a lightly oiled skillet over medium heat for 3-4 minutes per side, until golden brown and cheese is melted.
- Cut into wedges and serve with desired toppings.
Notes
- For extra spice, add a pinch of cayenne pepper to the elote filling.
- Grill the corn for a smoky flavor before adding it to the filling.
- Use a mix of your favorite cheeses for the quesadilla.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 quesadilla
- Calories: Approx. 550
- Sugar: Approx. 7g
- Sodium: Approx. 700mg
- Fat: Approx. 30g
- Saturated Fat: Approx. 12g
- Unsaturated Fat: Approx. 18g
- Trans Fat: Approx. 0g
- Carbohydrates: Approx. 50g
- Fiber: Approx. 5g
- Protein: Approx. 20g
- Cholesterol: Approx. 50mg