Corn Quesadilla
Ready to meet your new favorite snack? This corn quesadilla packs spicy elote street corn and melting cheese into a crispy tortilla.
Servings: 1 serving
Ingredients
- ¼ cup corn kernels fresh, frozen, or canned
- 1 tablespoon red onion finely diced
- 1 teaspoon mayonnaise
- ⅛ teaspoon chili powder
- 1 tablespoon cotija cheese finely shredded or crumbled small
- 1 teaspoon fresh cilantro finely chopped
- ¼ teaspoon fresh lime juice
- pinch kosher salt adjust to taste
- 1 teaspoon butter
- 1 8-10" flour tortilla
- ⅓ cup freshly shredded Monterey jack or pepper jack cheese
Instructions
- Combine the corn, onion, mayonnaise, chili powder, cotija, cilantro, salt, and lime juice in a small bowl and stir to combine. Taste the mixture and adjust the salt, as desired. Set aside. Lightly butter one side of the tortilla and set aside.
- Set a non-stick pan on the stove over medium-low heat. Place the buttered tortilla in the empty skillet, butter side down. Layer half of the cheese over one half of the tortilla, top the cheese with the corn mixture, and then sprinkle the remaining cheese over the corn. Fold the tortilla over on itself.
- Allow the quesadilla to cook for 2-3 minutes. When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the folded quesadilla over along the folded edge to cook the other side.
- Continue to cook until all the cheese is melted and the tortilla is crisp around the edges. Using a spatula, transfer the quesadilla back to a cutting board and cut into wedges while it is hot, and serve warm.
Nutrition
Calories: 373kcal | Carbohydrates: 23g | Protein: 15g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 787mg | Potassium: 156mg | Fiber: 2g | Sugar: 4g | Vitamin A: 589IU | Vitamin C: 2mg | Calcium: 415mg | Iron: 2mg