Chicken Elote Quesadilla
This Chicken Elote Quesadilla is beyond delicious! Spicy pepper jack cheese, tender chicken, and creamy elote corn dip are warmed between two tortillas.
Servings: 1 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.