10 Mins
5 Mins
  • 1 teaspoon olive oil
  • 1 cup boiled white corn, drained
  • ¼ cup cilantro, chopped
  • ½ cup Cacique® Four Quesos Blend Shredded Cheese
  • ½ cup Cacique ®Cotija, crumbled, plus more for garnish
  • ¾ cup Cacique® Cilantro Lime Sour Cream
  • 2 teaspoons Mexican chili seasoning (Tajin)
  • 3 four tortillas
  1. Heat oil in a saute pan over medium heat.  Add corn and cilantro.  Cook for 2 minutes stirring frequently or until corn heats through and cilantro has wilted.
  2. Decrease heat to low. Stir in shredded cheese blend, Cacique ®Cotija and Cacique® Cilantro Lime Sour Cream.  Cook for 2 minutes or until mixture is warm.  Evenly sprinkle with chili seasoning.  Remove from heat and set aside.|
  3. Warm tortillas in a skillet or comal over medium heat.  Spoon in 1/3 of the corn mixture on one side of tortilla.  Fold over the other side.  Repeat with remaining tortillas and corn mixture.  Slice in half, serve and garnish with more crumbled Cacique ®Cotija.