Description
Indulge in these crispy and golden elote-inspired quesadillas filled with creamy, cheesy corn goodness. Paired with a tangy cumin lime crema, this quick and easy recipe is perfect for busy weeknights or a fun vegetarian meal.
Ingredients
Units
Scale
For the Quesadilla Filling:
- 2 cups corn (fresh or frozen)
- 1/4 cup cotija cheese, crumbled
- 1 cup mozzarella or Monterey Jack cheese, shredded
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1 tbsp mayonnaise
- 1 tbsp butter or olive oil
- Pinch of salt
For the Cumin Lime Crema:
- 1/2 cup sour cream or plain Greek yogurt
- 1 tbsp fresh lime juice
- 1/2 tsp lime zest
- 1/4 tsp ground cumin
- 2 tbsp fresh cilantro, chopped
For Assembly:
- 4 large flour tortillas
Instructions
Step 1: Prepare the Filling
- Heat a skillet over medium heat and add butter or olive oil.
- Add the corn and sauté for 3-4 minutes until lightly golden and cooked through.
- Stir in smoked paprika, chili powder, mayonnaise, and a pinch of salt. Cook for 1 more minute, then remove from heat.
Step 2: Assemble the Quesadillas
- Lay a tortilla flat and sprinkle half of it with shredded mozzarella (or Monterey Jack) cheese.
- Spread a generous portion of the corn mixture on top of the cheese. Sprinkle with cotija cheese.
- Fold the tortilla in half to create a semicircle. Repeat with the remaining tortillas.
Step 3: Cook the Quesadillas
- Wipe the skillet clean and heat over medium heat. Add a small amount of butter or olive oil.
- Cook each quesadilla for 2-3 minutes per side, until golden brown and crispy, and the cheese is melted.
Step 4: Make the Cumin Lime Crema
- In a small bowl, mix sour cream or Greek yogurt with lime juice, lime zest, ground cumin, and chopped cilantro. Stir until smooth.
Step 5: Serve
- Slice the quesadillas into wedges and serve hot with the cumin lime crema on the side for dipping.
Notes
- Optional Add-Ins: Add diced jalapeños or black beans to the filling for extra flavor.
- Storage Tip: Leftovers can be stored in the refrigerator for up to 2 days and reheated in a skillet.
- Substitute: Use feta cheese if cotija is unavailable.
