Grilled Elote Chicken Quesadillas

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

Mission Original Mini Wraps

Learn More

Where To Buy

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.