Elote-Style Chicken Quesadillas
Rated 5.0 stars by 1 users
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
Calories
982
Golden tortillas stuffed with creamy elote-style corn, juicy chicken, and melty cheese. Crispy on the outside, packed with flavor on the inside. These are guaranteed to be the first thing gone from the table.
Author:Jess Bentley
Ingredients
1.5 cups Frozen Corn, thawed
2 tbsp. Butter
Salt, to taste
1 Jalapeño, seeded and minced
-
3 tbsp. Duke’s Mayonnaise
Juice of Half Lime, or to taste
1 tsp. Chili Powder
2 tbsp. Cotija Cheese
8 (6-inch) Flour Tortillas
Butter, as needed
12 oz. Colby Jack Cheese, shredded
1/2 lb. Cooked and Shredded Chicken Breasts
Dried Cilantro, optional as garnish
For the Elote Corn
For the Quesadillas
Directions
In a large skillet over medium high heat, sauté the corn with butter and add salt to taste. Set aside to cool.
Add the cooled corn, jalapeño, mayonnaise, lime juice, chili powder and cotija to a bowl. Mix to combine.
Place the large skillet back over medium high heat with a little butter. Place a tortilla in the skillet and layer with a dollop of the elote corn, shredded chicken, and cheese on half. Fold over and cook until cheese has melted and the exterior of the tortilla is slightly browned, flipping halfway through. Repeat until each quesadilla is cooked.
Garnish with optional cilantro. Serve with sour cream and salsa for dipping.
