Sunday, March 21, 2021

Super-Stuffed Street Corn Quesadillas


Super-Stuffed Street Corn Quesadillas (adapted from Ree Drummond)
Serves 2

2 large flour tortillas
1 cup grated Monterey Jack cheese
1 cup frozen elote street corn, fully cooked
1/2 cup crumbled cojita cheese
3 T minced fresh cilantro
1/2 tsp chile powder

Toppings of choice: shredded romaine, avocado, tomatoes, salsa, etc.

Spread the mayo on one side of each tortilla.  Stir all the other ingredients together.  Place one tortilla mayo-side-down in a hot skillet. Top with the cheese-corn mixture and spread evenly. Top with the other tortilla and cook until crispy on both sides.

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