RECIPE
12 INGREDIENTS7 STEPS30MIN

Elote Corn and Chicken Quesadillas

4.7
3 Ratings
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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This easy chicken quesadilla recipe is grilled "elote" style, like traditional Mexican street corn. It's a great option for your summer grill!

30MIN

Total Cooking Time

12

Ingredients
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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Ingredients
US / METRIC
Servings:
6
Serves 6
Ingredient List
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3
Corn Cobs , shucked
to taste
to taste
to taste
Ancho Chili Powder
1/2 cup
Mayonnaise
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
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Directions

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Step 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.
Step 2
Place the chicken on a work surface. Drizzle with Olive Oil (to taste) 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.
Step 3
Allow the Boneless, Skinless Chicken Thighs (2) to rest for 5 minutes.
Step 4
In a mixing bowl, combine Mayonnaise (1/2 cup) , Garlic (1 clove) , Lime Juice (1 Tbsp) , Fresh Cilantro (1/4 cup) , finely crumbled Cotija Cheese (1/4 cup) , Ancho Chili Powder (to taste) . Reserve 1/2 the sauce.
Step 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.
Step 6
Arrange a thin layer of the chicken mixture on one half of the White Corn Tortillas (12) . Top with a tablespoon of Cheddar Cheese (1 cup) and fold the tortillas in half.
Step 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 (1/4 cup) .

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