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
Scale
- 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