Street-Corn Ricotta Scramble Breakfast Quesadillas

Elote, Mexico’s beloved street corn, inspires this morning mash-up of charred sweet kernels and creamy ricotta-scrambled eggs. Folded into cheesy flour tortillas with lime, chili, and cilantro, these quesadillas bring smoky-tangy flair to breakfast.

Serves 4 · 12 min prep · 18 min cook

Estimate for one serving

• 520 cal
• 26g protein
• 38g carbs
• 30g fat
• 4g fiber

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Ingredients

• 2 cups fresh sweet corn kernels
• 1 tbsp olive oil
• 6 large eggs
• 3/4 cup whole-milk ricotta
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp chili powder
• 1 lime
• 3 scallions
• 1/3 cup fresh cilantro
• 1.5 cups shredded Monterey Jack
• 4 large (10-inch) flour tortillas
• 2 tbsp unsalted butter
• 1/3 cup cotija cheese
• to serve hot sauce or chili crisp

Instructions

1. 1Heat a large cast-iron skillet over medium-high. Add the olive oil and corn kernels; cook undisturbed 2 minutes, then stir and continue until many kernels are deeply charred in spots, about 4 minutes total. Transfer corn to a bowl and wipe the skillet clean.
2. 2In a mixing bowl whisk the eggs with the ricotta, half the salt, pepper, and half the chili powder until mostly smooth with a few ricotta flecks remaining.
3. 3Thinly slice the scallions and roughly chop the cilantro. Zest the lime and juice half of it; cut the remaining half into wedges for serving.
4. 4Return the skillet to medium heat and melt a small knob of butter. Pour in the egg-ricotta mixture and gently push with a spatula, forming soft curds. When eggs are just barely set and still glossy, fold in the charred corn, lime zest, most of the scallions, and cilantro. Remove from heat immediately so they stay creamy.
5. 5Lay the tortillas on a board. Sprinkle a layer of Monterey Jack on one half of each tortilla, spoon the scramble over the cheese, then top with a little more Jack. Fold the empty half over to close.
6. 6Wipe the skillet and set over medium heat. Add a bit of butter and cook two quesadillas at a time until the underside is deep golden and crisp, about 2 to 3 minutes. Flip carefully and cook the second side until cheese is fully melted and exterior is blistered.
7. 7Transfer to a cutting board and rest 1 minute so the filling settles. Cut each quesadilla into three wedges.
8. 8Dust with remaining chili powder, crumbled cotija, leftover scallions, and a squeeze of lime. Serve with hot sauce or chili crisp on the side for dunking.