The moment you take your first bite of a 20-Minute Cheesy Elote Quesadilla with Cumin Lime Crema, you’ll find yourself in a fiesta of flavors. Imagine the crispy tortilla giving way to a melty, cheesy center bursting with sweet corn and zesty spices that dance on your taste buds. delicious vegetarian quesadilla It’s like summer on a plate, ready to whisk you away to sun-soaked streets filled with the aroma of street vendors grilling elote.
Now, let me tell you – this quesadilla isn’t just food; it’s an experience! Picture this: you’re gathered around the kitchen with friends, trying to impress them with your culinary prowess while secretly wondering if you’ll burn the house down. Then, you whip up these quesadillas in no time. They’re perfect for Taco Tuesday, a casual Friday night in, or just because it’s Wednesday and who doesn’t need cheesy goodness on a Wednesday? For more inspiration, check out this garlic butter green beans recipe.
Why You'll Love This Recipe
- This 20-Minute Cheesy Elote Quesadilla is quick enough for busy weeknights yet impressive enough for gatherings
- The creamy cumin lime crema adds a zing that enhances every bite
- Vibrant colors and textures make it visually appealing on any table
- It’s versatile; serve it as an appetizer or a light main dish that everyone will love
I once made these quesadillas for my friends during movie night, and let me tell you – they devoured them faster than popcorn!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Flour Tortillas: Choose large tortillas for easy folding and maximum cheesy filling.
- Corn Kernels: Fresh or canned works well; they add sweetness and texture.
- Shredded Cheese: A blend of Monterey Jack and cheddar gives ideal gooeyness. grilled salsa verde chicken.
- Cumin: This spice brings warmth and depth to the quesadilla’s flavor profile.
- Lime Juice: Freshly squeezed lime juice brightens up the crema perfectly.
- Sour Cream: Use full-fat sour cream for creaminess in your cumin lime crema.
- Chopped Cilantro: Fresh cilantro adds a burst of color and refreshing flavor contrast.
- Chili Powder: A pinch gives the quesadillas a nice kick without overwhelming heat.
- Salt and Pepper: Essential seasonings to enhance all the flavors in the dish.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Ingredients: Gather all your ingredients first; chop your cilantro, drain corn if using canned, and have everything within reach. You want this to be efficient!
Create the Cumin Lime Crema: In a bowl, mix sour cream, lime juice, cumin, salt, pepper, and half of your cilantro. Stir until smooth; set aside to let flavors meld.
Assemble Your Quesadilla: Place one tortilla on a flat surface; sprinkle shredded cheese evenly over half the tortilla. Add corn kernels and some chili powder before folding it over.
Cook It Up: Heat a nonstick skillet over medium heat; add olive oil. tortellini pasta salad side Cook each folded quesadilla for about 3-4 minutes per side until golden brown and cheese is melted.
Slice & Serve: Once cooked, remove from heat and let cool slightly. Slice into wedges and serve with cumin lime crema drizzled on top or on the side for dipping.
Enjoy your 20-Minute Cheesy Elote Quesadilla with Cumin Lime Crema as you bask in compliments from family or friends! Remember to snap some Instagram-worthy photos before everyone digs in! flavorful baked rice cups.
You Must Know
- The 20-Minute Cheesy Elote Quesadilla with Cumin Lime Crema is a quick delight
- This recipe packs a punch with flavors and is perfect for busy weeknights or unexpected guests
- You’ll enjoy the gooey cheese and sweet corn wrapped in crispy tortillas
Perfecting the Cooking Process
Start by prepping the crema while you cook the quesadillas. This ensures a seamless flow and warm tortillas at serving.
Add Your Touch
Feel free to swap out cheeses or add jalapeños for heat. Experiment with different spices to personalize this dish.
Storing & Reheating
Store leftovers in an airtight container in the fridge. Reheat in a skillet for crispiness, or microwave for convenience.
Chef's Helpful Tips
- Use fresh corn for extra sweetness and texture; frozen corn works too but is less crunchy
- Don’t overload quesadillas with filling; they get soggy if you do
- Always let the crema chill so flavors meld beautifully
Sharing this dish at a friend’s gathering turned into a mini fiesta! Everyone was raving about the creamy flavors, and I felt like a culinary superstar that night.
FAQ
What can I use instead of cumin?
Try smoked paprika or chili powder for a different flavor profile.
How do I make it vegetarian?
Simply skip any meat and load up on veggies like bell peppers or zucchini.
Can I freeze these quesadillas?
Yes, freeze them before cooking, then cook straight from frozen when ready to eat.
20-Minute Cheesy Elote Quesadilla with Cumin Lime Crema
- Total Time: 20 minutes
- Yield: Serves 4
Description
Experience a burst of flavor with our 20-Minute Cheesy Elote Quesadilla with Cumin Lime Crema. This delightful dish combines crispy flour tortillas, gooey cheese, and sweet corn, all enhanced by a zesty cumin lime crema. Perfect for weeknight dinners or entertaining friends, these quesadillas bring the taste of summer to your table in just 20 minutes!
Ingredients
- 4 large flour tortillas
- 1 cup corn kernels (fresh or canned)
- 2 cups shredded Monterey Jack and cheddar cheese blend
- 1 tsp ground cumin
- 2 tbsp freshly squeezed lime juice
- 1/2 cup full-fat sour cream
- 2 tbsp chopped cilantro (plus extra for garnish)
- 1/2 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prep your ingredients: Chop cilantro, drain corn if using canned, and have everything ready.
- Make the cumin lime crema: In a bowl, combine sour cream, lime juice, cumin, salt, pepper, and half of the cilantro. Mix until smooth and set aside.
- Assemble the quesadilla: Place one tortilla on a flat surface, sprinkle cheese over half of it, add corn kernels and chili powder, then fold it over.
- Cook: Heat olive oil in a nonstick skillet over medium heat. Cook each folded quesadilla for about 3-4 minutes per side until golden brown and cheese is melted.
- Slice & serve: Remove from heat, let cool slightly, slice into wedges, and drizzle with cumin lime crema or serve it on the side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (120g)
- Calories: 310
- Sugar: 2g
- Sodium: 670mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 40mg
Keywords: For added flavor, consider swapping cheeses or adding jalapeños for spice. Leftover quesadillas can be stored in an airtight container in the fridge; reheat in a skillet for crispiness.
