A vibrant dish combining roasted corn, melty cheese, and smoky chipotle crema perfect for Cinco de Mayo.
# What You Need:
→ Vegetables
01 - 2 cups corn kernels, fresh or frozen and thawed
02 - 1 small red onion, finely diced
03 - 1 jalapeño pepper, seeded and finely chopped
04 - 2 tablespoons fresh cilantro, chopped
05 - 1 lime, cut into wedges for serving
→ Dairy
06 - 2 cups shredded Monterey Jack cheese
07 - 1/2 cup crumbled Cotija cheese, plus extra for garnish
08 - 1 cup sour cream
→ Spices & Pantry
09 - 1 tablespoon olive oil
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon chili powder
13 - Salt and freshly ground black pepper to taste
14 - 8 medium flour tortillas
15 - 1 to 2 chipotle peppers in adobo sauce, finely chopped
16 - 1 tablespoon fresh lime juice
17 - 1/4 teaspoon garlic powder
# Steps:
01 - Heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, approximately 4 to 5 minutes.
02 - Add diced red onion and jalapeño to the skillet. Sauté for 2 to 3 minutes until softened. Stir in smoked paprika, cumin, chili powder, salt, and pepper. Remove from heat and fold in cilantro and crumbled Cotija cheese.
03 - In a small bowl, whisk together sour cream, chopped chipotle peppers, lime juice, garlic powder, and salt until smooth. Set aside.
04 - Lay out 4 tortillas on a clean work surface. Evenly distribute half of the shredded Monterey Jack cheese over each tortilla. Top with the prepared corn mixture, then sprinkle with remaining Monterey Jack cheese. Place remaining tortillas on top and press gently to secure.
05 - Heat a clean skillet or griddle over medium heat. Cook each quesadilla for 2 to 3 minutes per side, or until golden brown and cheese is fully melted.
06 - Slice each quesadilla into wedges. Drizzle with chipotle crema and garnish with extra Cotija cheese and fresh cilantro. Serve with lime wedges on the side.
