These quesadillas are full of spicy sriracha lime roasted corn, refried black beans and tangy goat cheese to pull it all together. They’re crispy on the outside and perfectly creamy on the inside. Load them up with sour cream and fresh cilantro and you’ve got the perfect meal!
I’m pretty sure that my all time favorite cuisine is Mexican food. Seriously, Ben and I eat it at least 2-3x a week. Some of our favorites include these Healthier Spicy Chicken Burrito Bowls, these Fajita Veggie Enchiladas with Avocado Crema, or my personal favorite: Spicy Fish Tacos with Broccoli Slaw. I love how diverse Mexican food is! You can use any kind of protein – chicken, beef, fish or go full on veg vibes and only use black beans! You can make tacos, enchiladas, burritos, bowls…gosh, I’m getting hungry now. I’d better stop!
Did I mention that Ben and I just booked a trip to Mexico City in October? We are SO excited to go and experience the culture and authentic Mexican food. The street food literally looks mouth watering. The best part? Everything is so inexpensive! Seriously, street food tacos are like, less than $1 a piece. It’s insane. I will admit that Ben and I definitely have to brush up on our Spanish skills! Haha! But as long as we can say “3 tacos please”, we should be set, right?
So. I’m really digging these quesadillas right now. Let me give you a run down of just what you can expect:
- warm crispy corn tortillas
- creamy refried beans
- fresh corn roasted with lime and sriracha sauce
- tangy goat cheese
- sour cream and fresh cilantro for toppings
I feel like normally you would never put all of those ingredients together in one meal, but I swear, somehow they all work in the most amazing way.
The main star of the show is the fresh corn. Corn is one of my all time favorite vegetables in the Summer. It’s fresh, it’s light, crunchy, and best when you add a lot of butter. In this recipe, there is butter of course, but also this amazing lime sriracha sauce that I mix in. It makes the corn spicy, smoky and citrus-y.
You know how some quesadillas are just overly buttery and cheesy? Now I’m not saying there is anything wrong with that – I just especially like the corn because it gives the quesadilla a wonderful crunchy element. Not to mention, the quesadillas are fried with just a little olive oil so it keeps the outsides of the tortillas slightly charred, warm and crispy.
To balance the crunch, however, I added super creamy refried beans. Not only are these delicious (I could eat my weight in refried beans haha), but they also act as a “glue” for the quesadilla, holding the corn and goat cheese in the tortilla as you fry it.
Another creamy element? Y’all already know – goat cheese! Yes. I feel like most people either love or hate goat cheese. I personally love the boldness of the flavor and how velvety smooth it is. Paired with the spicy sriracha corn, this thick cheese truly shines. It gives the quesadilla just enough tanginess but never overwhelms the entire flavor.
Lastly, topping these quesadillas with a dollop of sour cream, an extra sriracha drizzle if you’re feeling spicy and fresh cilantro truly takes these babies to the next level.
Yup. These are amazing. Give them a whirl next time you’re tired of Chipotle. Full recipe below! Xo.
Sriracha Lime Roasted Corn and Goat Cheese Quesadillas
These quesadillas are full of spicy sriracha lime roasted corn, refried black beans and tangy goat cheese to pull it all together. They're crispy on the outside and perfectly creamy on the inside. Load them up with sour cream and fresh cilantro and you've got the perfect meal!
- 2 large ears of corn, shucked (about 1/2 cup)
- 1 tbsp butter
- 1 tsp sriracha
- juice of one lime
- 1 can black refried beans
- 4 corn tortillas
- 2 tsp olive oil (divided)
- 2 oz goat cheese (divided)
- dollop sour cream (optional for topping)
- cilantro (optional for topping)
Shuck your corn and then slice the corn kernels off of the ears of corn with a sharp knife. Rinse corn thoroughly. Set aside.
Heat a non stick skillet on medium high heat. Add the butter and let it melt down. Add corn, and salt and pepper to taste. Cook for about 3-5 minutes or until juicy and done. Once done, stir in the sriracha and lime juice. Set aside.
Heat your refried beans. Schmear a big spoonful of beans on one side of both tortillas, then, to one of the tortillas, add a heaping tablespoon or two of the roasted corn, along with half of the goat cheese. Drizzle extra sriracha if you want if extra spicy! Close the quesadilla together with the two sides with beans smushed together.
Heat up your skillet with about a teaspoon of olive oil on medium heat. Place your quesadilla in the skillet and cook on each side for about 2-3 minutes, or until golden brown and crispy.
Repeat these instructions to make another. Garnish with sour cream and cilantro. Enjoy immediately!
You can use canned corn in this recipe, I just preferred using fresh since it's in season! Use about 1/2 cup of corn or more.