Crispy Corn Quesadillas with Guacamole

Ingredients

Crispy Corn Quesadillas

• 4 medium flour tortillas

• 1 cup fire-roasted corn

• 1⅓ cups grated mozzarella cheese

• 1 cup grated Cotija cheese

• 3 tablespoons olive oil

Guacamole

• 2 avocados

• Juice of 2 lemons or limes

• ¼ red onion, finely diced

• ¾ cup cherry tomatoes, quartered

• 2 tablespoons cilantro, finely chopped

• ½–1 teaspoon salt

• Optional: 1 jalapeño, seeds removed and finely diced, for added spice

Directions

Crispy Corn Quesadillas

1. Preheat the oven to 425°F. Drizzle 2 tablespoons of olive oil onto a baking sheet and spread it evenly over the surface using a paper towel or your fingers.

2. Fill one half of each tortilla with ¼ cup fire-roasted corn, ⅓ cup mozzarella, and ¼ cup Cotija cheese. Alternatively, evenly divide the fillings between all four tortillas. Fold each tortilla in half.

3. Drizzle the tops of the quesadillas with the remaining olive oil, then use the back of a spoon to spread it evenly over each tortilla. This will help them crisp up in the oven.

4. Bake for 7 minutes, then carefully flip each quesadilla and bake for another 4–5 minutes, or until golden brown and crispy. Keep an eye on them, as oven temperatures can vary.

5. Let the quesadillas cool for at least 3 minutes before removing them from the baking sheet and serving.

Guacamole

1. While the quesadillas are baking, prepare the guacamole.

2. Add the avocados to a bowl and mash to your desired consistency.

3. Add the tomatoes, red onion, jalapeño if using, cilantro, lemon or lime juice, and salt. Mix until combined.

4. Taste and add more lemon or lime juice and salt as needed.

Additional Notes

• You can add extra protein to the quesadillas, such as beans or chicken.

• To mellow the sharp flavor of the red onion, soak the diced onion in warm water for 10 minutes, then drain well before adding it to the guacamole.