Elote Corn Quesadillas with Avocado Cream
Prep time
Cook time
Total time
Recipe type: Vegetarian
Serves: 6
  • **Avocado Cream**
  • ½ ripe avocado
  • ½ cup fresh cilantro leaves
  • ¼ cup plain whole milk Greek yogurt
  • 1 Tbsp. lime juice
  • ½ fresh jalapeƱo, seeds and ribs removed
  • ¼ tsp. salt
  • **Quesadillas**
  • 2 Tbsp. olive oil, plus more for cooking quesadillas
  • ½ onion, chopped
  • 1 poblano pepper, seeds and ribs removed, chopped
  • 3 garlic cloves, minced
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • ½ tsp. smoked paprika
  • ½ tsp. salt
  • 2 large or 3 small ears of corn, grilled and kernels removed (alternatively, 2 cups of frozen/thawed fire-roasted corn; I like Trader Joe's brand)
  • 1 (15.5-oz) can black beans, drained but not rinsed
  • 3 Tbsp. Cotija cheese
  • 8 oz. freshly grated Monterey Jack cheese
  • 6 flour tortillas
  1. Prepare Avocado Cream by combining all ingredients plus 2 Tbsp. water in a blender or food processor; blend until smooth. Set aside.
  2. Heat oil in a large skillet over medium. Add onion and poblano pepper; cook 3 to 4 minutes, until softened. Add garlic, chili powder, cumin, paprika, and salt; cook 1 minute. Stir in corn, black beans, and cheese; cook 2 minutes, stirring often, until cheese melts throughout mixture. Transfer mixture to a bowl; wipe skillet clean.
  3. Divide half of Monterey Jack cheese evenly over half of each tortilla. Spoon elote corn mixture evenly over cheese, and sprinkle remaining half of Monterey cheese over corn. Fold bare half of tortilla over into a half moon.
  4. Heat about 1 tsp. olive oil in skillet over medium-high heat. Working in batches and adding extra oil as needed, cook quesadillas until bottoms are golden brown, ~3 minutes. Flip quesadillas; cook until bottoms are golden brown and cheese melts, ~3 minutes. Transfer to cutting board and cut each quesadilla into 3 wedges. Serve with Avocado Cream.
To make gluten-free, fill one whole corn tortilla with cheese and filling and place another corn tortilla overtop. Cook as recipe suggests, and slice into six wedges.
Recipe by Dishing Out Health at https://dishingouthealth.com/elote-corn-quesadillas-with-avocado-cream/