Description
Transform your lunch with these Crispy Elote Quesadillas! Loaded with smoky spices, fresh corn, melty cheese, and topped with a tangy cumin lime crema, this quick and flavorful vegetarian recipe is the ultimate upgrade for a healthy, satisfying meal.
Ingredients
Units
Scale
Produce:
- 2 cups fresh or frozen corn (thawed if frozen)
- 2 tbsp fresh cilantro (chopped)
- 1/2 tsp lime zest
Condiments:
- 1 tbsp fresh lime juice
- 1 tbsp mayonnaise
Baking & Spices:
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- Pinch of salt
Oils & Vinegars:
- 1 tbsp butter or olive oil
Bread & Baked Goods:
- 4 large flour tortillas
Dairy:
- 1/4 cup crumbled cotija cheese
- 1 cup shredded mozzarella or Monterey Jack cheese
- 1/2 cup sour cream or plain Greek yogurt
Instructions
For the Creamy Lime Dip:
- Mix the Dip:
- In a small bowl, combine sour cream or Greek yogurt, lime juice, lime zest, and ground cumin. Add a pinch of salt and stir until smooth. Set aside.
For the Elote Quesadillas:
- Cook the Corn Filling:
- Heat a skillet over medium heat and add butter or olive oil. Add the corn, chili powder, smoked paprika, and a pinch of salt. Cook for 3–4 minutes, stirring frequently, until the corn is slightly charred and fragrant. Remove from heat and stir in the chopped cilantro.
- Assemble the Quesadillas:
- Place a tortilla on a clean surface. Sprinkle 1/4 cup of mozzarella or Monterey Jack cheese over one half of the tortilla. Add a few spoonfuls of the seasoned corn mixture, and sprinkle with a bit of cotija cheese. Fold the tortilla in half to enclose the filling. Repeat with the remaining tortillas.
- Cook the Quesadillas:
- Heat a large skillet or griddle over medium heat. Cook each quesadilla for 2–3 minutes per side, until golden brown and crispy, and the cheese is melted.
- Serve:
- Cut the quesadillas into wedges and serve hot with the creamy lime dip on the side.
Notes
- For extra heat, add a sprinkle of crushed red pepper or diced jalapeño to the filling.
- You can substitute cotija cheese with feta if unavailable.
- Fresh corn kernels work best, but frozen or canned corn can also be used.
