Mexican Street Corn Quesadillas

• portions: 8 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

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

1 tablespoon butter or olive oil

1/4 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)

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon smoked paprika

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

1/2 – 1 teaspoon kosher salt

freshly cracked black pepper

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

2 jalapenos, halved, seeded and deveined

1 cup loosely packed cilantro

1/4 cup sour cream or greek yogurt

1 small clove garlic

juice of 1/2 lime

kosher salt and fresh cracked pepper to taste

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

Instructions

Add 1 cup of water to the pot of the pressure cooker and place a collapsible steamer basket or a trivet inside. Stack corn on the trivet.

Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 1 minute.

While the corn cooks, prepare the Jalapeno Cream Sauce as directed below.

When cooking is complete, use a quick release.

Let corn cool until it can be handled, then cut corn off the cob.

Discard the water from the pot, dry it and return it to the base. Select saute and let it heat until very hot.

Add butter and corn and occasionally stir until the corn is lightly caramelized, about 2 – 3 minutes.

Add onion and jalapeno and saute and stir for another 2 minutes.

Add garlic and stir for 1 minute. Turn off pressure cooker and remove the pot to a hot pad.

Add chicken, cilantro, yogurt, chili powder, cumin, smoked paprika, lime juice, salt, and pepper; toss to combine.

Assemble the quesadillas: spread avocado on one half of a tortilla. Pile a scoop of corn mixture on the other half. Sprinkle with shredded cheese then fold in half. Repeat with the desired number of quesadillas.

Heat a skillet or griddle to medium-high heat. Place assembled quesadillas on the griddle and cook until slightly browned. Flip and cook until browned and the cheese is melted.

Serve immediately with a side of Jalapeno Cream Sauce and/or sour cream.

Add jalapenos, cilantro, sour cream (or yogurt), garlic, lime juice, and salt to a food processor or blender and blend until smooth.

Stream in oil as it mixes until it emulsifies.

Taste and add more salt or lime juice as needed. If it’s too spicy, add more sour cream (or yogurt).

Store in the refrigerator for up to 6 days. Can be made in advance.

Notes

Substitute with 4 cups of frozen or canned corn, if fresh corn isn't available

Use fresh lime juice, it makes a difference in this recipe.

Seed and devein the jalapenos in the recipe for a very mild dish

Nutrition

• Calories: 357
• Lipides Totaux: 19.1 g
• Lipides Saturés: 5.3 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 32.7 mg
• Sodium: 233.9 mg
• Glucides Totaux: 37 g
• Fibres Diététiques: 8.1 g
• Sucres Totaux: 7.1 g
• Protéines: 15.1 g