# What You'll Need:
→ Vegetables
01 - 2 cups corn kernels, fresh or frozen and thawed
02 - 1 small red onion, finely diced
03 - 1 jalapeño, 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 divided
→ 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
# How-To Steps:
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 chopped jalapeño to the skillet. Sauté for 2 to 3 minutes until softened. Stir in smoked paprika, ground cumin, chili powder, salt, and pepper. Remove from heat and fold in fresh cilantro and crumbled Cotija cheese.
03 - In a small bowl, whisk together 1/2 cup sour cream, finely chopped chipotle peppers in adobo sauce, lime juice, garlic powder, and salt until the mixture reaches a smooth consistency. Set aside.
04 - Lay out 4 flour tortillas and evenly distribute half of the shredded Monterey Jack cheese over each. Top with the prepared corn mixture, then sprinkle with the remaining cheese. Place the remaining 4 tortillas on top and press gently to secure.
05 - Heat a clean skillet or griddle over medium heat. Cook each quesadilla for 2 to 3 minutes per side, or until golden brown and the cheese is fully melted.
06 - Slice quesadillas into wedges. Drizzle with chipotle crema and garnish with extra crumbled Cotija cheese and fresh cilantro. Serve with lime wedges on the side.
