20-Minute Cheesy Elote Quesadilla with Cumin Lime Crema
Savor the vibrant and mouthwatering flavors of this 20-Minute Cheesy Elote Quesadilla with Cumin Lime Crema. Crispy flour tortillas encapsulate a delightful blend of gooey cheeses and sweet corn, complemented by a zesty cumin lime crema. Perfect for busy weeknights or casual get-togethers, this dish is quick to prepare and sure to impress!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
- 4 large flour tortillas
- 1 cup sweet corn (fresh or canned)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- ¼ cup fresh cilantro, chopped
- ½ cup sour cream
- 2 tbsp freshly squeezed lime juice
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- In a small bowl, mix sour cream, lime juice, cumin, salt, and pepper until smooth; set aside.
- Heat a large skillet over medium heat.
- On one half of each tortilla, layer shredded cheeses, corn, and cilantro. Fold the tortilla over.
- Place each folded tortilla in the heated skillet and cook for 3-4 minutes per side until golden brown and crispy.
- Slice into wedges and serve warm, drizzled with cumin lime crema.
Nutrition
- Serving Size: 1 quesadilla (150g)
- Calories: 380
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg
Keywords: - For added heat, include diced jalapeños. - Substitute black beans for corn for a different flavor profile. - Store leftovers in an airtight container in the fridge for up to three days; reheat in a skillet.