Mexican Street Corn Quesadilla Bar with Black Bean & Chorizo Filling
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
A fun build-your-own quesadilla night featuring seasoned chorizo, black beans, and roasted corn with a creamy cotija cheese sauce. Kids customize their own quesadillas with mild toppings while adults add jalapeños and lime crema for extra zing!
Ingredients
- 12 oz chorizo sausage, casings removed
- 2 cups corn kernels (fresh or frozen), thawed if frozen
- 1 can (15oz) black beans (canned), drained and rinsed
- 1 1/2 cups cotija cheese, crumbled
- 1/2 cup sour cream
- 1 whole lime, juiced
- 2 cloves garlic cloves, minced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 8 large (10-inch) flour tortillas
- 2 tbsp butter, for grilling
- 1/4 cup cilantro, fresh, chopped
- to taste unit salt and black pepper
Instructions
- 1
In a large skillet over medium-high heat, cook chorizo for 5-7 minutes, breaking it apart with a spoon until browned. Drain excess fat, leaving about 1 tablespoon.
- 2
Add minced garlic, cumin, and smoked paprika to the skillet. Stir for 30 seconds until fragrant.
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