Street Corn Chicken Quesadillas

wedsges of chicken and corn quesadilla on a cream plate sprinkle with extra cotija cheese and cilantro

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Street Corn Chicken Quesadillas

These Street Corn Chicken Quesadillas pack all the bold, creamy flavors of elote into a melty, golden quesadilla that’s perfect for quick lunches or easy weeknight dinners. The filling combines tender chicken, fire‑roasted corn, green chiles, spices, and cotija cheese for a zesty, irresistible bite in every wedge. Crisp on the outside and creamy on the inside, they deliver big flavor with minimal effort.

Course Appetizer, dinner, lunch, Main Dish

Cuisine American, Mexican

Keyword chicken, comfort food, one-pan, quick, spicy

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 689kcal

Author Laura

Equipment

Ingredients

2 cups chicken cooked and shredded
1 cup roasted corn I used roasted canned corn
3 Tbsp cilantro chopped
4 oz can mild green chiles
⅓ cup sour cream
2 Tbsp mayonnaise
¼ cup cotija cheese crumbled
½ lime juiced
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
1 ½ cups monterey jack cheese shredded
8 flour tortillas
4 Tbsp butter melted
optional: cilantro and cotija cheese for topping

Instructions

In a bowl, mix together the sour cream, mayonnaise, lime juice, cumin, chili powder, and garlic powder. Mix together until combined.
Add in the chicken, corn, cilantro, green chiles, and cotija cheese. Mix together until everything is well combined.
Lay out 4 tortillas and divide the chicken/corn mixture evenly among them. Spread the mixture evenly over each of the tortillas. Sprinkle about 1/3 cup of the cheese over the chicken corn mixture on each tortilla. Then top each with one of the remaining tortillas.
Brush one of the tortillas with enough melted butter just to coat the tortilla. Place it buttered side down in a skillet over medium heat. Brush the top-facing tortilla with melted butter to coat. Cook until the underside is golden brown. Flip and cook until the other side is brown.
Continue this same process until all the quesadillas are cooked. Cut eat tortilla into 4 wedges. Sprinkle with additional cotija cheese and cilantro to serve. Serves 4.

Nutrition