Description
Golden, crispy quesadillas packed with creamy, cheesy, elote-inspired corn filling and paired with a tangy cumin lime crema. Perfect for a quick 20-minute meal with bold flavors and easy customization for breakfast, lunch, or dinner.
Ingredients
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
Instructions
- Prepare the Filling
- In a medium bowl, combine corn, mayonnaise, shredded cheese, cotija cheese, chili powder, smoked paprika, and cilantro. Mix thoroughly.
- Assemble the Quesadillas
- Spread about 1/2 cup of the filling over one half of each tortilla. Fold tortillas in half to form semicircles.
- Cook the Quesadillas
- Heat a skillet or griddle over medium heat. Add butter or oil to coat the pan. Cook each quesadilla for 2-3 minutes on each side until golden and crispy.
- Prepare the Crema
- In a small bowl, whisk together sour cream, lime juice, lime zest, cumin, and salt. Adjust seasoning as needed.
- Serve
- Slice quesadillas into wedges. Serve warm with a drizzle of crema or as a dipping sauce.
Notes
Add diced jalapeños for extra heat.
Substitute cotija with feta if needed.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snack
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
