Categories: Mexican
Ingredients
- 1/4 cup mayonnaise
- 2 large flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup frozen roasted corn, thawed
- 1/2 cup crumbled Cojita
- 1/2 small avocado, diced
- 2 tablespoons chopped jarred jalapenos
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ancho chile powder
- 1/4 cup jarred salsa, for serving
- 1/4 cup jarred salsa verde, for serving
- Tortilla chips, for serving
Directions
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Place a skillet over medium heat.
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Spread half of the mayonnaise on one of the tortillas and place in the hot skillet mayonnaise-side down.
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Top with half of the Monterey Jack. Add the corn, Cojita, avocado, jalapenos and cilantro. Sprinkle over the ancho chile powder and remaining Monterey Jack.
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Spread the remaining mayonnaise on the other tortilla, then place on top mayonnaise-side up, and press. Cook until the bottom tortilla is golden and crisp, 2 to 3 minutes, then flip the quesadilla and cook until the second side is golden, an additional 2 to 3 minutes.
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Transfer the quesadilla to a cutting board and slice. Serve with the salsas and tortilla chips.