- 1/2 cup sour cream
- 1 teaspoon lime zest
- 2 teaspoons fresh lime juice
- 1 (8.2 ounce) package 6-inch Old El Paso flour tortillas (size for tacos and fajitas)
- 4-5 teaspoons canola oil
- 1 2/3 cup Mexican blend cheese
- 1 ear fresh corn, kernels removed from cob
- 1/2 cup crumbled queso fresco
- 1/2 cup thinly sliced radishes
- 1 cup halved fresh grape tomatoes
- cilantro, to taste
- green onions, to taste
- In a small bowl, mix sour cream with lime zest and lime juice. Set aside.
- Heat 1/2 to 1 teaspoon oil over medium heat in skillet large enough to fit one tortilla. Place tortilla carefully into the oil, moving around slightly to coat. Sprinkle with 1/3 cup cheese and top with a second tortilla. Cook for 30 seconds to 1 minute on the first side (or until golden brown), flip and continue to cook for another 30 seconds or until golden brown.
- Remove from pan and place on a cutting board. Repeat process with remaining tortillas and cheese.
- Cut quesadillas into wedges (I recommend six wedges per quesadilla). Spread onto a large serving platter and spoon or squeeze (see tips) lime sour cream onto the quesadilla nachos.
- Sprinkle with toppings: corn kernels, queso fresco, radishes, tomatoes, cilantro, and green onions.
- Serve immediately.
From Rachel Cooks