Quesadilla
1 recipe found
Corn Quesadillas
Loosely inspired by the flavors of elotes and esquites, these vegetable-forward quesadillas are sweet thanks to peak-season corn, slightly smoky, and gently spiced, making for the most satisfying of summer meals. Fresh, plump corn (save the frozen stuff for another day) is quickly sautéed with poblano and jalapeño chiles until crisp-tender, helping to maintain its texture in the quesadilla. Creamy Monterey Jack cheese mellows the heat of the corn mixture, bringing its earthy savoriness to the forefront. The filling can hold for up to 3 days, meaning you can have fresh quesadillas on demand. To contrast with the richness of the cheesy, savory filling, a zesty lime dipping sauce brings brightness and rounds out each bite.
50m8 quesadillas