Mexican Street Corn Quesadilla

instafreshmeals.com

Lindsay

subheading: SCALE:

subheading: For the Mexican Street Corn Quesadillas:

5 ears of corn (see note if using canned or frozen)

1 tablespoon butter or olive oil

¼ cup diced sweet or red onion

1 jalapeno seeded for less heat and finely chopped

2 garlic cloves, minced

1 cup cooked shredded chicken

2 tablespoons minced cilantro

3 tablespoons Greek yogurt (whipped cream cheese or sour cream also work)

½ teaspoon chili powder

½ teaspoon cumin

¼ teaspoon smoked paprika

juice and zest of 1 lime (or 2 if you like it extra lime-y)

½ to 1 teaspoon kosher salt

freshly cracked black pepper

subheading: To assemble quesadillas:

Corn or flour tortillas

Shredded quesadilla cheese (like Supremo Queso Chihuahua) or Monterey jack

2 avocados, mashed and seasoned with a pinch of salt and a squeeze of lime juice

subheading: For the Jalapeno Cream Sauce:

2 jalapenos, halved, seeded and deveined

1 cup loosely packed cilantro

¼ cup sour cream or greek yogurt

1 small clove garlic

juice of ½ lime

kosher salt and fresh cracked pepper to taste

3 tablespoons olive oil (or water for a lighter version)

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