Description
Golden quesadillas filled with roasted corn, creamy cheese, and a zesty elote-inspired spread—fast, flavorful, and summer-ready.
Ingredients
Units
Scale
- 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 tsp chili powder
- Juice of 1/2 lime
- 2 tablespoons chopped cilantro
- Salt to taste
Instructions
- In a bowl, mix corn, mayo, chili powder, lime juice, cilantro, and salt.
- Heat skillet over medium.
- Spread corn mixture over half of each tortilla, sprinkle with cheese, fold closed.
- Cook each side 2–3 minutes until golden and cheese is melted.
- Slice into triangles and serve warm.
Notes
- Use fresh corn for extra sweetness and texture.
- Try adding a dash of hot sauce or cotija cheese for extra flavor.
- Serve with sour cream or guacamole for dipping.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
