Corn & Avocado Quesadillas (Printable Version)
# What You Need:
→ Filling
01 -
2 ears fresh corn, husked (or 1½ cups frozen corn, thawed)
02 -
1 tsp olive oil
03 -
1 ripe avocado, diced
04 -
1 cup shredded mozzarella or Monterey Jack cheese
05 -
2 green onions, thinly sliced
06 -
2 tbsp chopped fresh cilantro
07 -
½ tsp ground cumin
08 -
Juice of ½ lime
09 -
Salt and pepper, to taste
→ Quesadillas
10 -
4 large flour tortillas (or gluten-free alternative)
11 -
1–2 tbsp butter or oil, for cooking
→ Optional Garnishes
12 -
Sour cream or Greek yogurt
13 -
Salsa or pico de gallo
14 -
Lime wedges
# Steps to Follow:
01 -
Preheat a skillet or grill pan over medium-high heat. Add olive oil and corn kernels. Roast for 5–7 minutes, stirring occasionally, until lightly charred. Remove from heat and let cool slightly.
02 -
In a mixing bowl, combine roasted corn, diced avocado, cheese, green onions, cilantro, cumin, lime juice, salt, and pepper. Gently toss to combine.
03 -
Lay out tortillas and spread filling evenly over one half of each. Fold over to form half-moons.
04 -
Heat a nonstick skillet over medium heat and add a bit of butter or oil. Cook quesadillas one or two at a time for 2–3 minutes per side, until golden brown and cheese is melted.
05 -
Slice into wedges and serve hot with your favorite garnishes.
# Additional Notes:
01 -
Add jalapeños or chili flakes for heat.
02 -
Easily made vegan with plant-based cheese and avocado oil.
03 -
Pairs well with a chilled Mexican lager or a citrusy iced tea.