# What You Need:
→ Vegetables
01 - 2 cups corn kernels, fresh or frozen and 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 - ½ cup crumbled Cotija cheese, plus extra for garnish
08 - 1 cup sour cream, divided
→ Spices and Pantry
09 - 1 tablespoon olive oil
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground cumin
12 - ½ teaspoon chili powder
13 - Salt and freshly ground black pepper to taste
14 - 8 medium flour tortillas
→ Chipotle Crema
15 - 1–2 chipotle peppers in adobo sauce, finely chopped
16 - 1 tablespoon fresh lime juice
17 - ¼ teaspoon garlic powder
18 - Pinch of salt
# Directions:
01 - Heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred, approximately 4-5 minutes.
02 - Add diced red onion and jalapeño to the skillet. Sauté for 2-3 minutes until softened. Stir in smoked paprika, ground cumin, chili powder, salt, and black pepper. Remove from heat and fold in chopped cilantro and crumbled Cotija cheese.
03 - In a small bowl, whisk together ½ cup sour cream, chopped chipotle peppers in adobo sauce, lime juice, garlic powder, and salt until smooth. Set aside.
04 - Lay out 4 flour tortillas on a work surface. Distribute half of the Monterey Jack cheese evenly over each tortilla. Top with the roasted corn mixture, then sprinkle with remaining Monterey Jack cheese. Place the remaining 4 tortillas on top and press gently to seal.
05 - Heat a clean skillet or griddle over medium heat. Cook each quesadilla for 2-3 minutes per side until golden brown and cheese is fully melted.
06 - Slice quesadillas into wedges. Drizzle with prepared chipotle crema and garnish with additional Cotija cheese and fresh cilantro. Serve immediately with lime wedges on the side.
