Elote Corn Quesadillas with Avocado Cream
Elote Corn Quesadillas with Avocado Cream are weeknight-approved and ready in just 30 minutes. Vegetarian, fiber-filled, and packed with classic Mexican Street Corn flavor.
Servings: 6
Ingredients
- **Avocado Cream**
- 1/2 ripe avocado
- 1/2 cup fresh cilantro leaves
- 1/4 cup plain whole milk Greek yogurt
- 1 Tbsp. lime juice
- 1/2 fresh jalapeño seeds and ribs removed
- 1/4 tsp. salt
- **Quesadillas**
- 2 Tbsp. olive oil plus more for cooking quesadillas
- 1/2 onion chopped
- 1 poblano pepper seeds and ribs removed, chopped
- 3 garlic cloves minced
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. smoked paprika
- 1/2 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
Instructions
- Prepare Avocado Cream by combining all ingredients plus 2 Tbsp. water in a blender or food processor; blend until smooth. Set aside.
- 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.
- 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.
- 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.
Notes
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.