Description
These Mexican Street Corn Chicken Quesadillas are loaded with juicy chicken, melty cheese, and all the bold flavors of Mexican street corn in one crispy, satisfying dinner. Perfect for busy weeknights, these easy quesadillas come together quickly and are packed with creamy, cheesy flavor everyone will love.
Ingredients
1 (15.25 oz) can corn, drained and rinsed
3 Tablespoons olive oil, divided
1 jalapeño, deseeded and chopped
1/2 teaspoon salt
1 teaspoon chili powder
Juice of 1 lime
1 1/2 cups shredded mozzarella cheese
1/4 cup crumbled Cotija cheese
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
4 burrito-sized tortillas
2 cups cooked chicken (grilled works best)
Optional: fresh cilantro, for garnish
Instructions
- Heat 1 tbsp of oil in a large skillet over medium-high heat. Add the chopped jalapeño and cook for 1 minute until fragrant. Stir in the corn and cook until golden brown and lightly charred, about 4 to 5 minutes. Remove from heat and let cool slightly.
- In a large bowl, mix together the charred corn, mayonnaise, Greek yogurt, salt, chili powder, lime juice, and Cotija cheese until well combined.
- Lay a tortilla flat and sprinkle half of the tortilla with a layer of mozzarella. Add a layer of the street corn mixture, followed by the chicken. Top with more mozzarella and fold the other half over.
- Heat the remaining oil in a skillet or griddle over medium heat until hot. Cook each quesadilla until golden brown and crispy on both sides, about 3 to 4 minutes per side.
- Slice into halves and garnish with fresh cilantro if desired. Serve warm.
