Mexican Street Corn Quesadillas
These crispy golden quesadillas are filled with sweet corn, melted cheese, and a hint of mild spices inspired by classic Mexican elote. Kids absolutely love the gooey cheesy filling and the satisfying crunch of a perfectly toasted tortilla.
Crispy flour tortilla quesadillas stuffed with sweet corn and melted cheddar cheese.
Nutrition per serving
Ingredients
Base
Filling
Cooking
Seasoning
Topping
Instructions
Prepare the Filling
In a bowl combine the thawed sweet corn and mild chili powder. Stir to coat the corn evenly in the spice. Taste and adjust if needed keeping the flavor very mild for younger children.
Assemble the Quesadillas
Lay a flour tortilla flat and sprinkle a generous layer of shredded cheddar over one half. Spoon the seasoned corn evenly over the cheese layer. Fold the tortilla in half to create a half-moon shape. Repeat with remaining tortillas.
Cook Until Golden
Melt half a tablespoon of butter in a large skillet over medium heat. Add one quesadilla and cook for 3 minutes per side until the tortilla is golden and crispy and the cheese is fully melted. Repeat with remaining quesadillas adding butter as needed.
Slice and Serve
Transfer cooked quesadillas to a cutting board and slice each into 3 wedges using a pizza cutter or sharp knife. Serve with a small dollop of sour cream on the side for dipping.
Substitutions
Common mistakes
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