Chorizo Quesadillas

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Chorizo Quesadillas

with Elote-Style Corn on the Cob

with Cooked Pulled Chicken

These vibrant quesadillas are loaded with chorizo (a type of Mexican spiced pork sausage), onion, and melty monterey jack. For an easy take on Mexican street corn, or elote, these quesadillas are served with a side of corn on the cob dressed with creamy mayo and a tangy cotija, lime, and honey habanero topper.

Details

Nutrition per serving

Ingredients

10 oz

Cooked Pulled Chicken

2 each

Flour Tortillas

1 each

Yellow Onion

2 oz

Shredded Monterey Jack Cheese

2 tbsp

Grated Cotija Cheese

2 ear

Corn

1 each

Lime

¼ cup

Guacamole

2 tsp

Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)

2 tbsp

Mayonnaise

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Prepare the ingredients

Fill a medium pot (or large for 4 servings) 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn. Halve, peel, and thinly slice the onion(s). Using a zester or the small side of a box grater, finely grate the lime to get 1 teaspoon of zest (or 2 teaspoons for 4 servings). Quarter the lime(s). In a bowl, combine the cotija, lime zest, and as much of the spice blend as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the guacamole and the juice of 2 lime wedges (or 4 wedges for 4 servings).

step 2

Cook the corn

Add the corn cobs to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Turn off the heat. Using tongs, remove the corn from the pot and pat dry with paper towels. Wrap in foil to keep warm.

step 3

Make the filling

Meanwhile, in a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion(s); season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until softened. Add the pulled chicken (tearing the pieces apart before adding). Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and the chicken is heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

step 4

Assemble & cook the quesadillas

Place the tortillas on a work surface. Top one half of the tortillas with the monterey jack and filling; Fold the tortillas in half over filling. Rinse and wipe out the pan. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches if necessary, add the quesadillas. Cook 2 to 4 minutes per side, or until the tortillas are golden brown and the cheese has melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board. Carefully cut each cooked quesadilla into thirds.

step 5

Finish the corn & serve your dish

Evenly top the cooked corn with the mayonnaise and cotija-lime seasoning. Serve the cooked quesadillas with the finished corn. Serve the lime guacamole and remaining lime wedges on the side. Enjoy!