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Corn Quesadillas with Cilantro: 7 Flavorful Secrets

Corn Quesadillas with Cilantro
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These Corn Quesadillas are a flavorful, cheesy delight combining fresh corn kernels, poblano and jalapeño peppers, and Monterey Jack cheese. Cooked on the stovetop to a perfect golden crisp, they are served with a zesty lime chipotle dipping sauce.

Ingredients

Scale
  • 2 tablespoons canola or vegetable oil, plus more as needed for cooking
  • 2 cups fresh corn kernels (from 2 ears of corn)
  • 1 poblano chile, seeded and chopped (about 3/4 cup)
  • 1 jalapeño (optional), finely chopped (about 1/3 cup), seeded for less heat
  • 2 scallions, thinly sliced, whites and greens separated
  • 1 teaspoon ground cumin
  • Kosher salt, to taste
  • 1/2 teaspoon chipotle chile powder (optional), divided
  • 3 cups shredded Monterey Jack cheese (12 ounces)
  • 8 (8-inch) flour tortillas
  • 1 lime (for zest and juice)
  • 1/4 cup sour cream
  • 3 tablespoons mayonnaise
  • 3 tablespoons chopped cilantro, divided
  • Pinch of kosher salt

Instructions

  1. In a large nonstick skillet, heat 2 tablespoons of oil over medium-high heat for about 1 minute. Add the fresh corn kernels, chopped poblano, jalapeño if using, and the white parts of the scallions. Stir to combine and cook until the vegetables are crisp-tender and most of the liquid evaporates, about 4 to 6 minutes.
  2. Add ground cumin, 3/4 teaspoon kosher salt, and 1/4 teaspoon chipotle powder if using to the skillet. Stir constantly and cook for 1 more minute to toast the spices. Transfer this mixture to a large bowl and refrigerate to cool to room temperature while you prepare the sauce.
  3. In a small bowl, grate 1/4 teaspoon of lime zest and squeeze out 1 1/4 teaspoons of lime juice. Add the sour cream, mayonnaise, 1 tablespoon chopped cilantro, the remaining 1/4 teaspoon chipotle powder if using, and a pinch of salt. Mix well to combine. Cover and refrigerate if not using immediately.
  4. To the cooled vegetable mixture bowl, add the shredded Monterey Jack cheese, the green parts of the scallions, and the remaining 2 tablespoons chopped cilantro. Stir until everything is evenly distributed. Cover and refrigerate if not assembling immediately.
  5. Place 8 tortillas on a working surface. Scoop a heaping 1/2 cup of the corn and cheese mixture onto one half of each tortilla. Fold the tortillas over to create half-moon shaped quesadillas.
  6. Wipe out the skillet you used for the vegetables, then add 1 teaspoon oil and heat over medium. Working in batches, place as many quesadillas as comfortably fit in the skillet. Cook for 2 to 3 minutes until the underside is golden brown, lightly pressing them to seal and help the cheese melt. Flip and cook the other side for 1 to 2 minutes until also golden brown. Use a spatula to nudge any fallen filling back inside gently. Add oil as needed for additional batches.
  7. Optionally transfer cooked quesadillas to a cutting board and cut into wedges. Serve warm with the lime chipotle dipping sauce.

Notes

  • Adjust the heat level by adding or omitting jalapeño.
  • Use fresh corn for the best flavor.
  • Store leftover quesadillas in an airtight container in the refrigerator.

Nutrition

Find it online: https://keepityummy.com/corn-quesadillas-with-cilantro/

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