Melty cheese, roasted corn, jalapeño, and chipotle crema make these festive vegetarian quesadillas a treat.
# What You'll Need:
→ Vegetables
01 - 2 cups corn kernels, fresh or frozen and thawed
02 - 1 small red onion, finely diced
03 - 1 jalapeño pepper, seeded and finely chopped
04 - 2 tablespoons fresh cilantro, chopped
05 - 1 lime, cut into wedges for serving
→ Dairy
06 - 2 cups shredded Monterey Jack cheese
07 - 1/2 cup crumbled Cotija cheese, plus extra for garnish
08 - 1/2 cup sour cream
→ Spices & Pantry
09 - 1 tablespoon olive oil
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon chili powder
13 - Salt and freshly ground black pepper, to taste
14 - 8 medium flour tortillas
→ Chipotle Crema
15 - 1/2 cup sour cream
16 - 1–2 chipotle peppers in adobo sauce, finely chopped
17 - 1 tablespoon lime juice
18 - 1/4 teaspoon garlic powder
19 - Pinch of salt
# Steps to Follow:
01 - Heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, about 4–5 minutes.
02 - Add diced red onion and chopped jalapeño to the skillet. Sauté for 2–3 minutes until vegetables are softened. Stir in smoked paprika, ground cumin, chili powder, salt, and black pepper. Remove from heat, mix in chopped cilantro and crumbled Cotija cheese.
03 - In a mixing bowl, whisk together sour cream, finely chopped chipotle peppers in adobo sauce, lime juice, garlic powder, and a pinch of salt until smooth. Set aside.
04 - Lay out 4 tortillas. Evenly spread half of the Monterey Jack cheese over each. Top with the sautéed corn mixture, then sprinkle the remaining cheese. Cover with the remaining tortillas and press gently.
05 - Heat a clean skillet or griddle over medium heat. Cook each quesadilla for 2–3 minutes per side until golden brown and cheese is melted.
06 - Slice quesadillas into wedges. Drizzle with chipotle crema. Garnish with extra Cotija cheese and fresh cilantro. Serve with lime wedges.
