Elote Corn and Chicken Quesadillas

193 cookbooks

This easy chicken quesadilla recipe is grilled "elote" style, like traditional Mexican street corn. It's a great option for your summer grill!

Feed Me Phoebe

Serves 6

12 Ingredients

3 Corn Cob

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

7 Steps

Steps 1

Heat a grill over medium high heat. Cook the Corn Cob rotating occasionally, until cooked through and charred in spots on the outside.

Steps 2

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.

Steps 3

Allow the Boneless, Skinless Chicken Thigh to rest for 5 minutes.

Steps 4

In a mixing bowl, combine Mayonnaise, Garlic, Lime Juice, Fresh Cilantro, finely crumbled Cotija Cheese, Ancho Chili Powder. Reserve 1/2 the sauce.

Steps 5

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.

Steps 6

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.

Steps 7

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.