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Mexican Street Corn Quesadillas
Mexican Street Corn Quesadillas

Mexican Street Corn Quesadillas

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Cook Minutes 28 Min
Prep : 28 Min
Enjoy these corn quesadillas made with a variety of cheeses, avocado, chilies and more. Mexican Street Corn Quesadillas taste great made with fresh corn on the cob.
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 ears corn on the cob, husks and silk removed
1 cup Cracker Barrel Shredded Tex Mex Cheese
1/4 cup Cracker Barrel Crumbled Feta Cheese
1/4 cup Kraft Mayo Real Mayonnaise
1 Tbsp. canned chopped green chilies
1/2 tsp. chili powder
3 Tbsp. chopped fresh cilantro, divided
6 small flour tortillas
1/2 avocado, chopped
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How do I make it ?
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Step 1
Use sharp knife to cut kernels off each corn cob. (You should have about 1-1/2 cups corn kernels.)
Step 2
Combine cheeses, mayonnaise, green chilies, chili powder, 2 Tbsp. cilantro and 1 cup corn.
Step 3
Spoon onto tortillas, adding about 1/4 cup cheese mixture to each tortilla; fold in half.
Step 4
Spray grill pan with cooking spray; heat on medium heat. Add 3 quesadillas; cook 4 to 5 min. on each side or until filling is heated through and quesadillas are lightly browned on both sides. Repeat with remaining quesadillas.
Step 5
Combine avocados with remaining corn and cilantro. Cut each quesadilla in half. Serve topped with avocado mixture.
Kraft Kitchen Tips!
Make Ahead
The quesadilla filling can be prepared ahead of time. Refrigerate up to 2 days before using as directed.
How to Easily Remove the Corn from the Cobs
Stand bottom end of 1 corn cob in centre of fluted tube pan. Use sharp knife to cut kernels off the cob. (The kernels will fall into pan making cleanup a breeze.) Repeat with the remaining ear of corn.
Prepare using 1-1/2 cups thawed frozen corn.
Special Extra
For additional flavour, roast the corn before removing it from the cobs. Heat grill pan or heavy large nonstick skillet on medium-high heat. Add corn; cook 10 to 12 min. or until evenly roasted on all sides, turning occasionally. Cool, then use as directed.
Calories From Fat
% Daily Value
Fat 18 g
Saturated fat 6 g
30 %
Cholesterol 20 mg
Sodium 510 mg
21 %
Carbohydrate 22 g
Fibre 4 g
Sugars 2 g
Protein 8 g
Vitamin A
4 %
Vitamin C
6 %
10 %
2 %
6 servings, 1/6 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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