20‑Minute Cheesy Elote Quesadillas

Golden and crispy on the outside, gooey and zesty on the inside—these 20‑Minute Cheesy Elote Quesadillas bring the bold, tangy flavors of Mexican street corn into a comforting and speedy skillet meal. Featuring roasted corn, creamy cheese, and a chili-lime mayo spread, this dish is a perfect summer-ready lunch or dinner that comes together in no time.

Why You’ll Love This Recipe

These elote-inspired quesadillas are a flavorful twist on a classic favorite. Here’s why you’ll enjoy them:

• They’re ready in just 20 minutes—great for busy weekdays.
• A perfect balance of creamy, tangy, cheesy, and savory elements.
• Great use for fresh or frozen corn during summer.
• Ideal for vegetarians and easy to customize.
• Crispy, golden tortillas with a melty, indulgent filling.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 flour tortillas
• 1 cup roasted corn kernels (fresh or frozen)
• 1 1/2 cups shredded mozzarella or Monterey Jack
• 1/4 cup mayo
• 1/4 teaspoon chili powder
• Juice of 1/2 lime
• 2 tablespoons chopped cilantro
• Salt to taste

Directions

1. In a bowl, mix the roasted corn with mayo, chili powder, lime juice, cilantro, and a pinch of salt.
2. Heat a skillet over medium heat.
3. Spread the corn mixture over one half of each tortilla.
4. Sprinkle cheese over the corn mixture and fold each tortilla closed.
5. Place the quesadillas in the skillet and cook for 2–3 minutes on each side, or until golden brown and the cheese is fully melted.
6. Slice into triangles and serve warm.

Servings and timing

• Prep Time: 8 minutes
• Cooking Time: 12 minutes
• Total Time: 20 minutes
• Servings: 4
• Calories: 300 kcal per serving

Variations

• Spicy version: Add diced jalapeños or a dash of hot sauce for extra heat.
• Vegan twist: Use plant-based cheese and vegan mayo for a dairy-free option.
• Add protein: Include shredded chicken or black beans for a heartier meal.
• Different cheeses: Try cheddar, cotija, or a Mexican blend for varied flavor.
• Herb alternative: Substitute parsley or green onions if you don’t have cilantro.

Storage/Reheating

• Storage: Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat in a skillet or oven at 350°F (175°C) until warmed through and crisp again.
• Freezing: Not recommended, as the mayo-based filling may not hold up well after thawing.

FAQs

Can I use canned corn instead of roasted corn?

Yes, just drain it well and sauté briefly for a roasted effect.

What’s the best cheese for this recipe?

Mozzarella and Monterey Jack melt well, but cotija adds a more authentic elote flavor.

Is this recipe spicy?

Only mildly. You can adjust the chili powder or add hot sauce to taste.

Can I cook these in the oven?

Yes, bake at 375°F (190°C) for 8–10 minutes, flipping once for even crispness.

How can I make these more filling?

Add cooked chicken, beans, or sautéed veggies for extra substance.

Can I prepare the filling ahead?

Yes, the corn mixture can be made a day in advance and refrigerated.

What type of tortillas should I use?

Flour tortillas are best for flexibility and even browning.

Do these work as appetizers?

Yes, cut them into smaller triangles and serve with dips like guacamole or salsa.

Can I make these without cilantro?

Yes, simply omit or replace with another herb like parsley.

What sides go well with elote quesadillas?

Pair with a fresh salad, pico de gallo, or a side of rice and beans.

Conclusion

These 20‑Minute Cheesy Elote Quesadillas transform simple ingredients into a vibrant, satisfying dish bursting with Mexican-inspired flavor. Whether you’re cooking for yourself or feeding a crowd, this recipe is sure to be a hit—quick, comforting, and full of character.

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