Grilled Elote Chicken Quesadillas
Everything you love about Mexican street corn, only now in a chicken-filled, toasted tortilla of cheesy goodness. This Grilled Elote Quesadilla with shredded chicken will save the day the next time you need a quick, delicious meal to wow your family and friends.
Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
8
Mission Soft Taco Flour Tortillas -
2
ears corn, husks and silks removed -
2
jalapenos, halved lengthwise and seeded -
8
oz brick-style plain cream cheese, room temperature -
¼
cup mayonnaise -
2
tbsp lime juice -
2
cups shredded cooked chicken -
½
cup cotija cheese -
¼
cup cilantro -
½
tsp ground cumin -
1
clove garlic, minced -
1
tsp each salt and pepper -
1
cup store-bought salsa verde
INSTRUCTIONS
-
Step 1
Preheat grill to medium high heat; grease grate well. Grill corn for 12 to 15 min or until charred and tender all over. Grill jalapenos for 2 to 3 min per side or until charred and tender; cool slightly. Slice corn kernels off cob and dice jalapenos.
-
Step 2
Toss together grilled corn, cream cheese, mayonnaise, jalapeno and lime juice. Stir in chicken, cotija cheese, cilantro, cumin, garlic, salt and pepper.
-
Step 3
Preheat grill to medium heat; grease grates well. Grill for 1 to 2 min per side or until grill marked, toasted and cheese starts to melt.
-
Step 4
Cut into wedges and serve with salsa verde.
-
Tip
Serve with pico de gallo or guacamole.