Description
This Charred Corn & Avocado Quesadilla is a delicious and vibrant Mexican-inspired dish featuring smoky grilled corn, creamy avocado, and a blend of shredded Monterey Jack and crumbled feta cheeses. Quick and easy to prepare, it offers a delightful combination of textures and flavors, perfect for a satisfying lunch or light dinner.
Ingredients
Scale
Main Ingredients
- 2 cups fresh corn kernels (about 4 ears of corn)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 ripe avocado, diced
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crumbled feta cheese
- 4 large flour tortillas
- Cooking spray or additional olive oil for frying
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving
Instructions
- Preheat and Grill Corn: Preheat a grill or grill pan over medium-high heat. Toss the fresh corn kernels with olive oil, smoked paprika, salt, and black pepper until evenly coated. Grill the corn for 8-10 minutes, turning occasionally, until the kernels are charred and tender. Remove from heat and allow to cool slightly.
- Mix Filling: In a large bowl, gently combine the grilled corn kernels, diced avocado, shredded Monterey Jack cheese, and crumbled feta cheese, making sure all ingredients are evenly distributed without mashing the avocado.
- Prepare Quesadillas: Heat a large skillet over medium heat and lightly coat with cooking spray or a small amount of olive oil. Place one flour tortilla in the skillet. Spread about one-quarter of the corn and avocado mixture evenly over half of the tortilla. Fold the other half of the tortilla over the filling to form a half-moon shape.
- Cook Quesadillas: Cook the quesadilla for 3-4 minutes on one side until golden brown and the cheese starts to melt. Carefully flip the quesadilla using a spatula and cook the other side for an additional 3-4 minutes until golden and the filling is heated through. Remove from the skillet and keep warm.
- Repeat and Serve: Repeat the process with the remaining tortillas and filling. Once all quesadillas are cooked, slice them into wedges. Serve warm, garnished with fresh cilantro and lime wedges on the side for added brightness.
Notes
- For extra smoky flavor, use fresh corn grilled over charcoal if available.
- To make this recipe vegetarian, ensure flour tortillas contain no animal fats or opt for corn tortillas.
- If dairy-free is preferred, substitute cheeses with vegan cheese alternatives.
- Serve with a side of salsa or sour cream for additional flavor.
- Cooking times may vary depending on stovetop heat and skillet thickness; watch closely to avoid burning.
