Charred Sweet Corn & Cheddar Breakfast Quesadillas

Quesadillas began in Mexican kitchens as tortillas folded around melted cheese, and this breakfast version chars sweet corn until blistered and smoky. Eggs and sharp cheddar tuck inside for a quick, golden morning fold with a mild jalapeño lift.

Serves 4 · 12 min prep · 18 min cook

Estimate for one serving

• 445 cal
• 24g protein
• 32g carbs
• 25g fat

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Ingredients

• 2 cups fresh sweet corn kernels
• 6 large eggs
• 1.5 cups shredded sharp cheddar
• 4 large flour tortillas
• 2 tbsp unsalted butter
• 4 green onions
• 1 jalapeño
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup sour cream
• 1/4 cup fresh cilantro
• 1 lime

Instructions

1. 1Heat a large cast-iron skillet over medium-high heat until very hot.
2. 2Add the corn kernels in a single layer and char without stirring for 2 minutes, then toss until blistered and sweet-smelling, about 3 minutes more; transfer to a bowl.
3. 3Wipe the skillet, lower heat to medium, and melt half the butter.
4. 4Whisk the eggs with salt and pepper, pour into the skillet, and scramble gently until just set and still slightly glossy; fold in the charred corn, sliced green onions, and minced jalapeño, then remove from heat.
5. 5Lay tortillas flat and divide the egg-corn mixture and cheddar evenly over one half of each; fold closed.
6. 6Wipe the skillet clean, melt remaining butter over medium heat, and cook two quesadillas at a time until the tortillas are golden-crisp and cheese is fully melted, 2 to 3 minutes per side.
7. 7Transfer to a cutting board, rest 1 minute, then slice into wedges.
8. 8Stir sour cream with chopped cilantro and a squeeze of lime; serve the quesadillas hot with the crema for dipping.