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
Scale
- 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.