This easy chicken quesadilla recipe is grilled "elote" style, like traditional Mexican street corn. It's a great option for your summer grill!
Total Time
30min
4.8
5 Ratings
Author: Feed Me Phoebe
Servings:
6
Ingredients
•
3
Corn Cobs
, shucked
•
2
Boneless, Skinless Chicken Thighs
•
as needed
Olive Oil
•
to taste
Salt
•
to taste
Ancho Chili Powder
•
1/2
cup
Mayonnaise
•
1/2
Lime
, juiced
•
1
clove
Garlic
, minced
•
1/4
cup
Fresh Cilantro
, finely chopped
•
1/2
cup
Cotija Cheese
, crumbled
•
1
cup
Cheddar Cheese
, shredded
•
12
White Corn Tortillas
Cooking Instructions
1.
Heat a grill over medium high heat. Cook the Corn Cobs (3) rotating occasionally, until cooked through and charred in spots on the outside.
2.
Place the chicken on a work surface. Drizzle with Olive Oil (as needed) and season with Salt (to taste) and Ancho Chili Powder (to taste). Grill over medium-high heat, for 5 minutes on each side, rotating 90 degrees halfway through cooking to get a nice crosshatch.
If you're using an outdoor grill and find that those pesky corn kernels and chicken chunks keep falling out through the grates, try wrapping each individual quesadilla in foil and grilling them in its packaging. Using an indoor grill pan it's easier to nudge the filling back into its shell without losing the whole thing.
Nutrition Per Serving
CALORIES
497
FAT
27.8 g
PROTEIN
17.2 g
CARBS
47.1 g
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