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
  • Ingredients & Instructions



  • 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


  • 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.

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