Description
These Corn Quesadillas are a flavorful, cheesy delight combining fresh corn kernels, poblano and jalapeño peppers, and Monterey Jack cheese folded inside warm flour tortillas. Cooked on the stovetop to a perfect golden crisp, they are served with a zesty lime chipotle dipping sauce that adds a creamy and tangy kick. A great appetizer or light meal with a smoky southwestern flair.
Ingredients
Scale
Quesadilla Filling
- 2 tablespoons canola or vegetable oil, plus more as needed for cooking
- 2 cups fresh corn kernels (from 2 ears of corn)
- 1 poblano chile, seeded and chopped (about 3/4 cup)
- 1 jalapeño (optional), finely chopped (about 1/3 cup), seeded for less heat
- 2 scallions, thinly sliced, whites and greens separated
- 1 teaspoon ground cumin
- Kosher salt, such as Diamond Crystal, to taste
- 1/2 teaspoon chipotle chile powder (optional), divided
- 3 cups shredded Monterey Jack cheese (12 ounces)
- 8 (8-inch) flour tortillas
Dipping Sauce
- 1 lime (for zest and juice)
- 1/4 cup sour cream
- 3 tablespoons mayonnaise
- 3 tablespoons chopped cilantro, divided
- Pinch of kosher salt
Instructions
- Sauté Vegetables: In a large nonstick skillet, heat 2 tablespoons of oil over medium-high heat for about 1 minute. Add the fresh corn kernels, chopped poblano, jalapeño if using, and the white parts of the scallions. Stir to combine and cook, stirring occasionally, until the vegetables are crisp-tender and most of the liquid evaporates, about 4 to 6 minutes.
- Season: Add ground cumin, 3/4 teaspoon kosher salt, and 1/4 teaspoon chipotle powder if using to the skillet. Stir constantly and cook for 1 more minute to toast the spices. Transfer this mixture to a large bowl and refrigerate to cool to room temperature while you prepare the sauce.
- Make Dipping Sauce: In a small bowl, grate 1/4 teaspoon of lime zest and squeeze out 1 1/4 teaspoons of lime juice. Add the sour cream, mayonnaise, 1 tablespoon chopped cilantro, the remaining 1/4 teaspoon chipotle powder if using, and a pinch of salt. Mix well to combine. Cover and refrigerate if not using immediately.
- Combine Filling: To the cooled vegetable mixture bowl, add the shredded Monterey Jack cheese, the green parts of the scallions, and the remaining 2 tablespoons chopped cilantro. Stir until everything is evenly distributed. Cover and refrigerate if not assembling immediately.
- Assemble Quesadillas: Place 8 tortillas on a working surface. Scoop a heaping 1/2 cup of the corn and cheese mixture onto one half of each tortilla. Fold the tortillas over to create half-moon shaped quesadillas.
- Cook Quesadillas: Wipe out the skillet you used for the vegetables, then add 1 teaspoon oil and heat over medium. Working in batches, place as many quesadillas as comfortably fit in the skillet. Cook for 2 to 3 minutes until the underside is golden brown, lightly pressing them to seal and help the cheese melt. Flip and cook the other side for 1 to 2 minutes until also golden brown. Use a spatula to nudge any fallen filling back inside gently. Add oil as needed for additional batches.
- Serve: Optionally transfer cooked quesadillas to a cutting board and cut into wedges. Serve warm with the lime chipotle dipping sauce.
Notes
- For less heat, seed the jalapeño or omit it completely.
- The dipping sauce and filling can be refrigerated separately for up to 3 days before assembling and cooking.
- Use a nonstick skillet to prevent sticking and ensure even browning.
- If corn falls out during cooking, gently press it back inside with a spatula to avoid burning.
- Flour tortillas can be substituted with gluten-free tortillas if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Keywords: corn quesadillas, Mexican quesadillas, vegetarian quesadillas, cheesy corn quesadilla, lime chipotle dipping sauce
