Quesadillas de Pavo y Elote con Crema de Lima (Turkey and Sweetcorn Quesadillas)
Crisp flour tortillas folded around taco-spiced turkey, sweetcorn and stretchy cheese, served with a cooling lime crema.
Made with Lime crema (Mexican soured cream sauce) and Flour tortillas and Taco seasoning mix. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £2.51 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large frying pan over a high heat. Brown the turkey for 6 minutes, breaking it up, until no pink is left.
6 min - 2
Stir in the taco seasoning mix, red pepper and 80 ml water. Cook for 4 minutes until thick, then stir in the sweetcorn and spring onions. Leave to cool for 5 minutes.
4 min - 3
Lay a tortilla in the cleaned pan. Scatter a quarter of the cheese over half, add a quarter of the filling and fold over.
- 4
Cook over a medium heat for 2 minutes each side, using a spatula to press down, until golden and the cheese has melted. Repeat with the rest, using a little butter in the pan.
4 min - 5
Cut each quesadilla into 3 wedges. Serve straight away with your ready made lime crema (see the base recipe) for dipping.
Tips
- Keep the filling dry and do not overfill. Wet or heavy fillings stop the tortilla crisping.
- Grate the cheese from a block. It melts better than pre grated.
- Cook over a medium heat so the cheese melts before the tortilla burns.
- Use a lid for a minute to help the cheese melt through.
Storing and freezing
Best eaten fresh. Keep the cooked filling in the fridge for up to 3 days and reheat until steaming hot all the way through. Cooked quesadillas can be frozen for up to 2 months and reheated in a hot oven.
Questions
What cheese is best?
Oaxaca cheese is traditional and stretches beautifully, but low moisture mozzarella is a good substitute. Mild or medium cheddar also works well.
Can I make them gluten free?
Yes. Use gluten free flour tortillas, which are widely available, and check the other labels.
Can I make them ahead?
Yes. Cook the filling up to 2 days ahead and assemble and fry when needed. They are best served hot and crisp.
More made with lime crema (mexican soured cream sauce)
Tostadas de Tinga de Setas (Mushroom Tinga Tostadas)
VEFNFSopes de Frijol con Salsa Verde (Masa Cups with Beans)
GFEFNFPescado a la Ranchera (Baked Fish in Ranchera Sauce)
EFNFCalabaza Asada con Mole y Crema de Lima (Roast Squash with Mole)
GFEFNFSee every dish made with lime crema (mexican soured cream sauce)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.