Quesadillas were one of the first meals I learned how to cook. They were simple, required minimal ingredients and they involved cheese. SOLD.
Over the years I’ve filled them with lots of wacky stuff, but guys, I promise you, this is a contender for top all-time quesadilla fillings.
Mexican street corn and Mexican food in general, have been kind of a big deal in my neck of the woods over the last few years. As the name suggests, it’s a popular Mexican street snack consisting of a cob of corn slathered in all sorts of delicious stuff (chill, lime, mayo, CHEESE). It’s also known as elote.
I’ve made my own version of elote at home a number of times and although it’s always a huge hit, it’s doesn’t work well as a complete meal.
These come together in less than 20 minutes ALL IN (prep and cooking included). Meaning, perfect for a last minute weeknight meal.
Quick jalapeño tip: I find they can be all over the place when it comes to heat level. Slice yours in half and have a tiny sample of it before you throw the whole thing in. You may only need half. Or a quarter. Depending on how much of a heat pansy you are.
We’re pretty much done with fresh local corn for the year, which just means the high-quality frozen fresh stuff will soon be on sale! Bonus, this recipes is on the table even quicker without having to cut the kernels off a fresh cob.
This is my tried and true quesadilla technique. You can certainly cover the entire thing with filling and top with a second tortilla. Good luck with the flip, though! I’m guessing you’ll be finding corn in the dark recesses of your kitchen for the next new months.
Also, a note on the cheese. Use whatever tickles your fancy. I like harvarti ’cause it’s creamy and melty. Mozz, gouda, monterey jack or even cheddar would work.
I served mine alongside sour cream and smokey tomatillo salsa. A perfect combo.
If you want to serve them with something green and leafy for a more complete meal, go right ahead you health nut!