Mexican Street Corn Quesadilla Recipe
Pepper jack cheese, fresh grilled corn and tomatoes served with Mexican crema, chili powder and topped with crumbled queso blanco and cilantro.
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Ingredients
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Quesadilla Filling
Mexican Crema
Quesadilla Assembly
Method
Prepare the Mexican Crema
- 1
Mix the crema
In a small bowl, combine the sour cream and lime juice. Stir well until smooth and set aside.
Prepare the Quesadilla Filling
- 2
Combine the filling ingredients
In a medium bowl, mix together the pepper jack cheese, grilled corn, diced tomatoes, chili powder, and half of the chopped cilantro. Stir until well combined.
Assemble and Cook the Quesadilla
- 3
Heat the pan
In a large skillet, heat the butter or oil over medium heat until melted.
- 4
Fill the tortillas
Place a flour tortilla in the skillet. Spread a generous amount of the filling mixture over one half of the tortilla.
- 5
Fold and cook
Fold the tortilla over the filling and press gently. Cook for 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes on the other side.
- 6
Repeat for remaining tortillas
Remove the cooked quesadilla from the skillet and repeat the process with the remaining tortillas and filling.
Serve
- 7
Cut and garnish
Once all quesadillas are cooked, cut them into wedges. Top with crumbled queso blanco, the remaining cilantro, and serve with the prepared Mexican crema on the side.