Cheesy Elote Quesadilla (Printable Version)

Crispy on the outside, gooey with cheesy corn goodness inside, these Mexican eats come with a zesty lime crema you’ll love.

# What You'll Need:

→ Base

01 - Big flour tortillas

→ Filling

02 - Chopped fresh or defrosted corn
03 - Mayonnaise
04 - Shredded Monterey Jack or mozzarella
05 - Crumbled cotija
06 - Smoked paprika
07 - Chili powder
08 - Cilantro, chopped

→ Crema

09 - Sour cream or plain Greek yogurt
10 - Lime zest and juice
11 - Cumin, ground

→ For Cooking

12 - Olive oil or butter

# Steps to Follow:

01 - Toast stuffed tortillas in butter for 2-3 minutes per side till golden
02 - Spoon filling onto one side of each tortilla, then fold it over
03 - Mix lime, cumin, a pinch of salt, and your sour cream or yogurt really well
04 - Stir together corn, mayo, cheeses, all the spices, and cilantro

# Additional Notes:

01 - Try feta if you don’t have cotija
02 - You can stir in jalapeños if you like it spicy
03 - Stays good for up to three days in the fridge

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