20-Minute Cheesy Elote Quesadilla with Cumin Lime Crema

Name: 20-Minute Cheesy Elote Quesadilla with Cumin Lime Crema
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican-Inspired
Ingredients: 4 large flour tortillas; 2 cups fresh or frozen corn kernels (thawed if frozen); 1/2 cup mayonnaise; 1 cup shredded mozzarella or Monterey Jack cheese; 1/4 cup cotija cheese, crumbled; 1/2 teaspoon chili powder; 1/2 teaspoon smoked paprika; 2 tablespoons chopped fresh cilantro; 1 tablespoon butter or olive oil (for cooking); 1/2 cup sour cream or plain Greek yogurt; 1 tablespoon fresh lime juice; 1/2 teaspoon lime zest; 1/4 teaspoon ground cumin; Pinch of salt

Isabella

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20-Minute Cheesy Elote Quesadilla with Cumin Lime Crema is a quick and flavorful dish that’s perfect for any time of day. Golden, crispy tortillas are stuffed with creamy, cheesy corn and paired with a zesty crema. Ready in just 20 minutes, it’s a meal the whole family will love. Customize it with your favorite add-ins for a personal touch.

Why You’ll Love This Recipe

Quick and Easy: Ready in just 20 minutes, making it perfect for busy days.

Bold Flavors: The smoky paprika, tangy lime, and creamy corn blend into a fiesta of flavors.

Customizable: You can easily adjust the heat level or add proteins like chicken or beans.

Perfect for Any Meal: Works as a light lunch, a hearty snack, or even a main dish.

Family-Friendly: Loved by kids and adults alike with its cheesy goodness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Quesadilla:

4 large flour tortillas

2 cups fresh or frozen corn kernels (thawed if frozen)

1/2 cup mayonnaise

1 cup shredded mozzarella or Monterey Jack cheese

1/4 cup cotija cheese, crumbled

1/2 teaspoon chili powder

1/2 teaspoon smoked paprika

2 tablespoons chopped fresh cilantro

1 tablespoon butter or olive oil for cooking

For the Cumin Lime Crema:

1/2 cup sour cream or plain Greek yogurt

1 tablespoon fresh lime juice

1/2 teaspoon lime zest

1/4 teaspoon ground cumin

Pinch of salt

Directions

Prepare the Filling:

I combine the corn, mayonnaise, mozzarella or Monterey Jack cheese, cotija cheese, chili powder, smoked paprika, and cilantro in a medium bowl. I mix everything well to ensure the flavors blend beautifully.

Assemble the Quesadillas:

I spread about 1/2 cup of the elote mixture over one half of each tortilla and then fold them in half to form semicircles.

Cook the Quesadillas:

Using a large skillet or griddle over medium heat, I add a little butter or oil and swirl it to coat the pan. Each quesadilla gets cooked for 2-3 minutes per side until golden, crispy, and melty.

Prepare the Crema:

In a small bowl, I whisk together sour cream, lime juice, lime zest, cumin, and salt. I adjust the seasoning to taste—it’s simple and delicious.

Serve:

I slice the quesadillas into wedges and serve them warm with a drizzle of cumin lime crema or as a dipping sauce.

Servings and Timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Variations

Spicy Kick: Add diced jalapeños or a dash of hot sauce to the filling.

Protein Boost: Include shredded chicken, cooked chorizo, or black beans.

Cheese Swap: Try cheddar or pepper jack for a different flavor profile.

Tortilla Options: Use corn tortillas for a gluten-free option.

Extra Veggies: Mix in sautéed bell peppers or onions.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I warm the quesadillas in a skillet over medium heat to retain their crispiness or use an oven set to 350°F for 10 minutes. The crema stays fresh in the fridge for up to 4 days in a sealed container.

Related Recipes:

Elote Dip

FAQs

How can I make this recipe gluten-free?

I recommend using gluten-free tortillas in place of regular flour tortillas.

Can I make this recipe ahead of time?

Yes, you can prepare the filling and crema in advance and refrigerate them. Assemble and cook the quesadillas fresh for the best texture.

Can I freeze the quesadillas?

I suggest freezing the assembled, uncooked quesadillas in a single layer. Once frozen, transfer them to a freezer bag. Cook them from frozen over medium-low heat until heated through.

What can I substitute for cotija cheese?

If cotija isn’t available, feta cheese is a great alternative with a similar salty tang.

How do I make the recipe vegetarian-friendly?

This recipe is naturally vegetarian. If you want to enhance the protein, consider adding black beans or tofu.

Conclusion

These 20-minute cheesy elote quesadillas with cumin lime crema are a burst of flavor in every bite. With their creamy, cheesy filling and tangy, zesty crema, they’re a delightful dish for any time of the day. Easy to customize and perfect for sharing, I find myself reaching for this recipe whenever I need a quick and satisfying meal. Give them a try—you won’t regret it.

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