The aroma of a sizzling quesadilla filled with melted cheese and sweet corn wafts through the air, creating an irresistible allure. Imagine biting into the crispy exterior, feeling the gooey cheese stretch as you pull away, while a tangy cumin lime crema drizzles down like a zesty waterfall. crispy sweet potato wedges cheesy casserole delight This 20-Minute Cheesy Elote Quesadilla with Cumin Lime Crema is not just a meal; it’s a fiesta on your plate, perfect for any occasion.
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Every time I make these quesadillas, I relive the joy of summer barbecues where laughter and good food reign supreme. Picture yourself gathered with friends, each bite sparking smiles and conversations that linger long after the last crumb is gone. Whether it’s a casual weeknight dinner or an impromptu get-together, this dish promises to deliver flavor fireworks that will leave everyone clamoring for more. For more inspiration, check out this strawberry spinach salad recipe.
Why You'll Love This Recipe
- This quick and easy recipe packs a punch of flavor without spending hours in the kitchen
- The vibrant colors make it a feast for the eyes, while its creamy texture offers a delightful mouthfeel
- Perfect for busy weeknights but fancy enough for entertaining friends or family
- Transform ordinary ingredients into extraordinary bites that everyone will love!
My family couldn’t stop talking about how delicious these quesadillas were during our last movie night together.
Essential Ingredients
Here’s what you’ll need to make this delicious dish: quick egg roll dish.
- Flour Tortillas: Use large tortillas for easy folding and maximum cheesy goodness.
- Shredded Cheese: A mix of mozzarella and cheddar gives the best meltiness and flavor.
- Canned Corn: Sweet corn adds natural sweetness; drain well before using.
- Fresh Cilantro: Chopped cilantro adds fresh brightness; feel free to adjust based on your preference.
- Cumin Powder: This spice brings warmth; don’t skip it or your crema will lack character.
- Lime Juice: Freshly squeezed lime juice is key for that zesty kick in your crema.
- Sour Cream: Creamy texture balances out the flavors beautifully in the sauce.
- Olive Oil: Use this for frying your quesadillas; it adds great flavor and helps achieve crispy edges.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Ingredients: Gather all your ingredients first. Drain canned corn and chop cilantro finely to save time when cooking.
Make the Cumin Lime Crema: In a bowl, whisk together sour cream, lime juice, cumin powder, and salt until smooth. Adjust seasoning to taste—this dip should sing!
Assemble Your Quesadillas: Lay one tortilla flat on a clean surface. Sprinkle half with shredded cheese, corn, and cilantro before folding over like a taco.
Cook Until Golden Brown: Heat olive oil in a non-stick skillet over medium heat. Place quesadilla in the pan and cook until golden brown on both sides. For more inspiration, check out this garlic butter green beans recipe.
Slice and Serve Hot!: Remove from heat and let cool slightly before slicing into wedges. Serve with that luscious cumin lime crema drizzled generously on top.
Enjoying food should be simple yet fulfilling, which is why this 20-Minute Cheesy Elote Quesadilla with Cumin Lime Crema stands out! Grab your favorite sides like guacamole or salsa to elevate your experience even further! savory spinach puffs.
You Must Know
- This delightful 20-Minute Cheesy Elote Quesadilla with Cumin Lime Crema is a fiesta of flavors
- You can easily adjust spice levels and fillings based on your taste
- The aroma of melted cheese mingling with spices will make your kitchen feel like a vibrant taqueria
Perfecting the Cooking Process
Start by preparing the cumin lime crema while the quesadillas are cooking to save time. Cook each quesadilla until golden brown, ensuring the cheese melts perfectly inside.
Add Your Touch
Feel free to swap out cheeses or add extra toppings like avocados or jalapeños for a spicy kick. Experimenting with fresh herbs can elevate the dish further.
Storing & Reheating
Store leftover quesadillas in an airtight container in the fridge for up to three days. Reheat in a skillet over low heat for crispy edges and melty cheese.
Chef's Helpful Tips
- Use fresh corn for an authentic elote flavor; frozen works too but lacks some sweetness
- Keep an eye on cooking time to avoid burnt edges; nobody likes a charred quesadilla
- For extra creaminess, try adding sour cream to your crema mix
Creating this cheesy elote quesadilla became a family favorite during game nights, transforming our living room into a taco bar that everyone loved.
FAQ
What is elote?
Elote is Mexican street corn typically seasoned with mayonnaise, cheese, and spices.
Can I use different cheeses?
Absolutely! Try Monterey Jack or pepper jack for added flavor and creaminess.
How do I make it spicier?
Add diced jalapeños or sprinkle chili powder into your filling for an extra kick.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
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20-Minute Cheesy Elote Quesadilla with Cumin Lime Crema
- Total Time: 20 minutes
- Yield: Serves 4
Description
Indulge in a burst of flavor with this 20-Minute Cheesy Elote Quesadilla, featuring gooey melted cheese and sweet corn nestled in a crispy tortilla. Drizzled with zesty cumin lime crema, this dish is perfect for quick weeknight dinners or lively gatherings, bringing the essence of summer barbecues right to your table.
Ingredients
- 4 large flour tortillas
- 2 cups shredded cheese (1 cup mozzarella, 1 cup cheddar)
- 1 cup canned corn (drained)
- 1/4 cup fresh cilantro (chopped)
- 1 tsp cumin powder
- 2 tbsp lime juice (freshly squeezed)
- 1/2 cup sour cream
- 2 tbsp olive oil
Instructions
- Gather all ingredients: Drain the canned corn and chop cilantro.
- Prepare the cumin lime crema: Whisk together sour cream, lime juice, cumin powder, and salt in a bowl until smooth. Adjust seasoning as desired.
- Assemble the quesadillas: Place one tortilla on a flat surface. Layer half with shredded cheese, corn, and cilantro before folding over.
- Cook: Heat olive oil in a skillet over medium heat. Cook each quesadilla until golden brown on both sides and cheese is melted (about 3-4 minutes per side).
- Serve: Remove from heat, let cool slightly, slice into wedges, and drizzle with the cumin lime crema.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (130g)
- Calories: 400
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg
