# What You’ll Need:
→ Vegetables
01 - 2 cups corn kernels, fresh or frozen thawed
02 - 1 small red onion, finely diced
03 - 1 jalapeño pepper, seeded and finely chopped
04 - 2 tablespoons fresh cilantro, chopped
05 - 1 lime, cut into wedges for serving
→ Dairy
06 - 2 cups shredded Monterey Jack cheese
07 - 1/2 cup crumbled Cotija cheese, plus extra for garnish
08 - 1 cup sour cream total
→ Spices and Pantry
09 - 1 tablespoon olive oil
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon chili powder
13 - Salt and freshly ground black pepper to taste
14 - 8 medium flour tortillas
15 - 1 to 2 chipotle peppers in adobo sauce, finely chopped
16 - 1 tablespoon fresh lime juice
17 - 1/4 teaspoon garlic powder
# Directions:
01 - Heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, approximately 4 to 5 minutes.
02 - Add diced red onion and jalapeño to the skillet. Sauté for 2 to 3 minutes until vegetables soften. Stir in smoked paprika, ground cumin, chili powder, salt, and pepper. Remove from heat and fold in cilantro and crumbled Cotija cheese.
03 - In a small bowl, whisk together sour cream, finely chopped chipotle peppers, lime juice, garlic powder, and salt until smooth. Set aside.
04 - Lay out 4 tortillas on a clean surface. Evenly distribute half of the shredded Monterey Jack cheese over each tortilla. Top with the corn mixture, then sprinkle remaining cheese over the filling. Place remaining tortillas on top and press gently.
05 - Heat a clean skillet or griddle over medium heat. Cook each quesadilla for 2 to 3 minutes per side until golden brown and cheese is melted throughout.
06 - Slice quesadillas into wedges. Drizzle with chipotle crema, garnish with extra Cotija cheese and fresh cilantro. Serve with lime wedges.
