“His” and “Hers” Fresh Corn Quesadillas with Roasted Garlic and Chive Crema
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Yield: 2 main course-sized servings, or 4 to 6 appetizer-sized servings
  • 4 (8 inch/20 cm) soft flour tortillas (I used whole wheat)
  • ½ cup Healthy Roasted Garlic and Chive Cottage Cheese Crema, plus more for serving
  • Kernels from 1 large ear (about 1 cup) of white or yellow corn that has been steamed or grilled (I used steamed white corn)
  • 2 oz (60 g) cooked steak, fat trimmed off and thinly sliced
  • 4 oz (115 g) Jarlsberg (or Swiss) cheese, shredded (about 1 cup shredded)
  • 2 teaspoons minced fresh chives, for garnish
  1. Spread ¼ cup of the crema on each of 2 tortillas; divide the corn in half and sprinkle it on top of both tortillas.
  2. Top 1 tortilla with the sliced steak. Season with salt and black pepper if the steak hasn’t already been seasoned.
  3. Sprinkle the shredded cheese on top of both tortillas (on top of the steak on one and on top of the corn on the other).Place the remaining 2 tortillas on top of the layer of shredded cheese on each.
  4. Preheat a large skillet over medium heat; once hot, add 1 quesadilla, turn the heat down to medium-low, and cook until it’s browned on both sides and the cheese is melted (about 3 to 4 minutes on the 1st side and 2 to 3 minutes on the 2nd side, flipping once). Remove the cooked quesadilla and cook the other one the same way.
  5. Let the quesadillas sit for 5 minutes, and then cut each into 6 wedges.
  6. Transfer to a serving plate and sprinkle on the chives. Serve with more crema on the side for dipping.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/his-and-hers-fresh-corn-quesadillas-with-roasted-garlic-and-chive-crema/