Elote Corn and Chicken Quesadillas

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

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

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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 (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.

Step 3

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