This Chicken Elote Quesadilla is beyond delicious! Spicy pepper jack cheese, tender chicken, and creamy elote corn dip are warmed between two tortillas.
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Chicken Elote Quesadilla
Yum, wow, these are absolutely unreal! While I’m excited about every recipe I share on So Happy You Liked It, there are a few that I get positively giddy over. This is one of those recipes!
These Chicken Elote Quesadillas are so easy and delicious! Shredded pepper jack cheese, cooked chicken, and a creamy and spicy corn elote are combined between two soft tortillas. The ingredients melt together, making a wildly satisfying snack or meal. Read on to learn more about these Chicken Elote Quesadillas!
What's In Chicken Elote Quesadillas?
- Tortillas. If you can find them, I highly recommend using fresh tortillas for these quesadillas. Something about a tortilla that is freshly cooked is just mouthwatering. Flour tortillas are absolutely OK, and will be just as delicious, too!
- Shredded chicken. I often have shredded or cubed cooked chicken in my refrigerator for quick hitting meals like this. I like to meal prep a bunch at the beginning of the week, making it easy for me to have protein pack lunches and suppers within reach at all times. You can choose to bake or boil your chicken, although I find boiling is super easy!
- Shredded pepper jack cheese. You can substitute whatever cheese you have on hand, but I highly recommend that you shred it yourself! Shredding block cheese melts easier and is so much more creamier than the stuff you buy already shredded!
- Elote. Elote is a traditional Mexican street food, comprised of grilled corn on the cob slathered in mayo, sprinkled with Cotija cheese and spices. Over the years, this dish has been reimagined as a dip, which is super easy to make!
Ingredients For Elote Dip
- Canned or fresh corn
- Red onion
- Jalapeño
- Sour cream
- Mayonnaise
- Lime juice
- Chili powder
- Cumin
How To Make Chicken Elote Quesadilla
If you’re using fresh tortillas, cook them in a skillet until bubbled up and lightly browned. However, cook both tortillas only on one side. The uncooked side will be the exterior of the quesadilla, which you will cook when it is completely assembled in the pan.
- Add one tortilla to a skillet set over medium heat.
- Top with shredded pepper jack, shredded chicken, and spoonfuls of prepared elote dip. Topped with more shredded pepper jack cheese.
- Place the other tortilla on top, and allow to warm through for a few minutes.
- Once the cheese has started to melt, use a large spatula or plates to assist you in flipping the quesadilla very carefully. Alternatively, you could place a lid on the skillet, encouraging all the ingredients to melt together!
- When the cheese has completely melted, remove quesadilla from the pan to a cutting board, allowing it to cool slightly. Cut quesadilla into quarters or sixths!
What To Serve With
While these quesadillas don’t need anything else to be delicious, there are a few fixins and other recipes to serve with it that would make it even better!
Sour cream
- Salsa (My homemade Blender Salsa is a cinch and so flavorful!)
- A light salad or shredded romaine
- Beer (a Mexican lager would be ideal!)
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Chicken Elote Quesadilla
Ingredients
- 1 9-10 inch tortillas
- 1 cup shredded pepperjack cheese
- 1 cup shredded cooked chicken
- 3/4 cup elote, recipe below
For the Elote:
- 1 15 oz can corn
- 1/4 cup cilantro, chopped
- 1/4 cup sour cream
- 2 Tbsp chopped red onion
- 1-2 Tbsp jalapeno, minced
- 2 Tbsp mayonnaise
- 2 tsp lime juice
- 1 tsp chili powder
Instructions
For the Elote:
- Combine all ingredients in a medium bowl, stirring completely to combine. Try the dip and adjust salt, lime juice, and spices to your liking!
To make the quesadilla:
- If using fresh tortillas, cook one tortilla on one side only in a cast iron pan set over medium heat and set aside.
- Cook the second tortilla on one side, flip it in the pan, and then top with half of the pepper jack cheese, the shredded chicken, the elote, and the remaining cheese. Top with the other tortilla, cooked side down.
- Once the cheese starts to melt (you can cover the pan to encourage this!), use a plate or large spatula to flip the quesadilla carefully in the pan. Allow to cook for another 2-3 minutes, until cheese is melted and quesadilla is warmed through.
- Remove from pan and slice into quarters. Serve with sour cream, guacamole, salsa, and pickled red onions.