Prep Time

10 Minutes

Cook Time

35 Minutes

Makes

4

Ingredients & Instructions
Reviews

Ingredients

  • 8 Mission Original Mini Wraps

  • 2 fresh corns, husks and silks removed

  • 2 jalapenos, halved lengthwise and seeded

  • 8oz brick-style plain cream cheese, room temperature

  • 1/4 cup mayonnaise

  • 2 tbsp lime juice

  • 2 cups shredded cooked chicken

  • 1/2 cup cotija cheese

  • 1/2 cup cilantro

  • 1/2 tsp ground cumin

  • 1 garlic clove, minced

  • 1 tsp salt and pepper

  • 1 cup store-bought salsa verde

Featured Product

Instructions

  • Step 1

    Preheat grill to medium high heat; grease grate well. Grill corn for 12 to 15 min or until charred and tender all over. Grill jalapenos for 2 to 3 min per side or until charred and tender; cool slightly. Slice corn kernels off cob and dice jalapenos.

  • Step 2

    Toss together grilled corn, cream cheese, mayonnaise, jalapeno and lime juice. Stir in chicken, cotija cheese, cilantro, cumin, garlic, salt and pepper.

  • Step 3

    Preheat grill to medium heat; grease grates well. Grill for 1 to 2 min per side or until grill marked, toasted and cheese starts to melt.

  • Step 4

    Cut into wedges and serve with salsa verde.

  • Step 5

    Serve with pico de gallo or guacamole.

Reviews for Grilled Elote Chicken Quesadillas

0 Reviews