Elote Corn and Chicken Quesadillas
This easy chicken quesadilla recipe is grilled "elote" style, like traditional Mexican street corn. It's a great option for your summer grill!
3 Ears of Corn, Shucked
2 Boneless, Skinless Chicken Thigh
to taste Olive Oil
to taste Salt
to taste Ancho Chili Powder
1/2 cup Mayonnaise
1 Tbsp Lime Juice
1 clove Garlic
1/4 cup Fresh Cilantro
1/2 cup Cotija Cheese
1 cup Cheddar Cheese
12 White Corn Tortillas
Heat a grill over medium high heat. Cook the Ears of Corn, Shucked rotating occasionally, until cooked through and charred in spots on the outside.
Place the chicken on a work surface. Drizzle with Olive Oil and season with Salt and Ancho Chili Powder. Grill over medium-high heat, for 5 minutes on each side, rotating 90 degrees halfway through cooking to get a nice crosshatch.
Allow the Boneless, Skinless Chicken Thigh to rest for 5 minutes.
In a mixing bowl, combine Mayonnaise, Garlic, Lime Juice, Fresh Cilantro, finely crumbled Cotija Cheese, Ancho Chili Powder. Reserve 1/2 the sauce.
Cut the corn off the cob and add to the bowl with the remaining sauce. Finely dice the Chicken and add to the corn. Toss until well-combined.
Arrange a thin layer of the chicken mixture on one half of the White Corn Tortillas. Top with a tablespoon of Cheddar Cheese and fold the tortillas in half.
Grill the tortillas until crispy and charred, about 2 minutes per side, rotating 90 degrees halfway through to get a nice crosshatch. Cut in half and serve alongside the remaining sauce, and Cotija Cheese.