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Chefs, it doesn’t get much more satisfying than crispy, golden-brown tortillas folded over melted cheese—except when deliciously saucy beef enters the picture. To balance the richness of our hearty quesadillas, we’re tossing a sauté of sweet corn and shishito peppers (which may contain a bit of heat!) with tangy, lime-infused crème fraîche, rounding out this classic dish with a summertime flourish.

Ethan Mick

with Creamy Corn & Shishito Pepper Salsa

Mexican Beef Quesadillas

Ground Beef

Flour Tortillas

Monterey Jack Cheese

Scallions

Shishito Peppers

Of Corn

Lime

Crème Fraîche

Tomato Paste

Quesadilla Spice Blend (Ground Cumin, Smoked Paprika, Garlic Powder, Onion Powder, Cayenne Pepper, Ground Coriander & Ground Cinnamon)

Ingredients

Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; [thinly slice](#), separating the white bottoms and green tops. Remove and discard the husks and silks of the corn. [Cut the corn kernels off the cob](#); discard the cob. Cut off and discard the stem ends of the peppers; cut into ½-inch pieces on an angle. Grate the cheese. [Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester).](#) Quarter the lime. In a large bowl, combine the **crème fraîche** and **the juice of 2 lime wedges**; season with salt and pepper.

Prepare the ingredients & make the lime crème fraîche:

In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the **ground beef**; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through.

Cook the beef:

Add the **white bottoms of the scallions**, **tomato paste** and **spice blend** to the pan. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add **¾ cup of water** and cook, stirring occasionally, 4 to 6 minutes, or until thickened and saucy; season with salt and pepper to taste. Transfer to a bowl. Rinse and wipe out the pan.

Make the filling:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the **corn** and **peppers**; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Remove from heat and stir in the **lime zest**. Transfer to the bowl of **lime** **crème** **fraîche**  and toss to coat; [season with salt and pepper to taste.](#) Wipe out the pan.

Make the salsa:

Place the **tortillas** on a clean, dry work surface. Sprinkle **¼ of the cheese** onto 1 side of each tortilla; season with salt and pepper. Top with the **filling**, then the **remaining cheese**. Fold each tortilla in half over filling. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are golden brown and the cheese has melted. Transfer to a cutting board and let stand for 2 minutes.

Assemble & cook the quesadillas:

Cut the **cooked quesadillas** into thirds and divide between 2 plates. Top with the **salsa**. Garnish with the **green tops of the scallions** and **remaining lime wedges**. Enjoy!