High-Protein Grilled Pollo Asado Elote Quesadillas: Smoky, Cheesy, and Dairy-Free
Makes: 4 Servings
Per Serving: 34g Protein | 410 Cal
If you love the flavors of a taco truck but want something a little heartier and hand-held, these Grilled Pollo Asado Elote Quesadillas are about to become your new obsession. Picture this: juicy, citrus-marinated pollo asado chicken hot off the grill, a creamy charred-corn elote salsa, and a layer of gooey, melty cheese all folded into a crispy, grill-marked tortilla. It's smoky, tangy, a little spicy, and completely dairy-free thanks to Daiya Mexican Style Shreds.
This recipe brings together three Mexican-inspired favorites — pollo asado, elote (Mexican street corn), and the ever-reliable quesadilla — into one crave-worthy dish. Whether you're firing up the grill for a backyard cookout or keeping it simple on the stovetop, these quesadillas deliver bold flavor with surprisingly little effort. Let's dig into why this recipe works, how to make it your own, and everything you need to know to nail it on the first try.
Why You'll Love These Quesadillas
There's a reason quesadillas are a weeknight hero, but these take the concept to a whole new level. Here's what makes them special:
They're layered with flavor. Most quesadillas rely on cheese and one filling. These stack three distinct flavor profiles — smoky grilled chicken, creamy-tangy elote, and rich melty cheese — so every bite tastes like something you'd order at a restaurant.
They're dairy-free without compromise. Swapping in Daiya Mexican Style Shreds means everyone at the table can enjoy them, including friends and family who are lactose-intolerant, vegan-curious, or avoiding dairy. And because Daiya melts beautifully, you still get that irresistible cheese-pull moment.
They're endlessly flexible. Grill them, griddle them, or make them entirely on the stovetop. Use store-bought seasoning on a busy night or whip up the homemade pollo asado blend when you want to go all in.
They're genuinely easy. With grilled corn, pre-seasoned chicken, and a container of pico de gallo doing a lot of the heavy lifting, this is a recipe that looks impressive but comes together in under an hour.
The Star of the Show: Daiya Mexican Style Shreds
The secret to a great dairy-free quesadilla is a cheese that actually melts, and that's exactly where Daiya Mexican Style Shreds shine. Unlike some plant-based cheeses that stay stubbornly firm, Daiya softens and stretches over heat, giving you that classic gooey quesadilla interior that holds everything together.
The Mexican Style blend is seasoned to complement southwestern and Tex-Mex flavors, so it pairs perfectly with the smoky pollo asado and zesty elote. Two cups total — about ½ cup per quesadilla — is the sweet spot: enough to bind the fillings and deliver a satisfying melt without overwhelming the corn and chicken. If you're dairy-free, vegan, or just curious about plant-based swaps, this is one of the easiest wins in your kitchen. You won't miss the dairy, and neither will your guests.
What Is Pollo Asado?
Pollo asado simply means "grilled chicken" in Spanish, but it refers to a specific style of Mexican grilled chicken marinated in citrus, garlic, and warm spices. The result is tender, deeply flavored meat with a slightly charred exterior that's perfect for tacos, bowls, and — you guessed it — quesadillas.
You can absolutely use a store-bought pollo asado seasoning to keep things quick. But if you want to level up, the homemade blend below is worth the two extra minutes. It combines chili powder, smoked paprika, cumin, garlic, onion, and oregano with a splash of avocado oil and fresh lime juice for a marinade that clings to the chicken and caramelizes on the grill.
Homemade Pollo Asado Seasoning: Mix 2 tsp chili powder, 2 tsp smoked paprika, 1 tsp each garlic powder, onion powder, cumin, and dried oregano, 1 tsp kosher salt, ½ tsp black pepper, and an optional ¼ tsp cayenne. Stir into 2 tbsp avocado oil and the juice of one lime, then coat the chicken. Even 15 minutes of marinating makes a difference, and if you have time, let it sit for an hour.
The Elote Corn Salsa That Ties It All Together
Elote is Mexican street corn — grilled corn slathered in a creamy, tangy, chili-dusted sauce. Here, we turn that beloved combination into a scoopable salsa that layers perfectly inside a quesadilla.
Grilling the corn first is the key step. Those charred kernels bring a smoky sweetness that raw corn just can't match. Once the cobs cool, you cut the kernels off and fold them into a mix of pico de gallo, light mayonnaise, paprika, and chili powder. The pico adds freshness and acidity, the mayo brings that signature elote creaminess, and the spices deliver warmth.
One tip: taste before you salt. Between the pico de gallo and the pollo asado seasoning, there's already plenty of sodium in play. Add the optional ½ teaspoon of salt only if the mixture needs a lift.
How to Make Grilled Pollo Asado Elote Quesadillas
The full recipe card is below, but here's the big-picture flow so you know what you're getting into:
First, grill the corn until charred and let it cool. While it cools, season and grill the chicken until it hits 165°F, then rest and chop it. Cut the corn off the cobs and stir together your elote salsa. Finally, set a cast iron skillet or griddle on the grill, build each quesadilla with Daiya, chicken, and elote salsa, and cook until the cheese melts and the tortilla turns golden and crispy. Slice, serve with guac, and enjoy.
The beauty of this sequence is that most of the components can be made ahead. Grill the corn and chicken earlier in the day, mix the salsa, and assemble the quesadillas fresh when you're ready to eat.
No Grill? No Problem: Stovetop and Other Methods
You don't need an outdoor grill to make these quesadillas incredible. Here are three easy alternatives:
Stovetop: Char the corn directly over a gas flame or in a dry cast iron skillet over high heat until it blisters. Cook the chicken in a hot skillet with a little avocado oil, 3–5 minutes per side. Then assemble and cook the quesadillas in the same skillet over medium heat until golden on both sides. The cast iron gives you those beautiful crispy edges.
Grill pan or griddle indoors: A ridged grill pan gives you grill marks and smoky char without leaving the kitchen. Great for apartments or rainy days.
Oven-broiler for the corn: If you can't char corn over a flame, spread the kernels on a sheet pan and broil for a few minutes until they take on color. Frozen fire-roasted corn is a fantastic shortcut too.
Whichever method you choose, the goal is the same: get some char on the corn and chicken, and cook the quesadillas until the Daiya melts and the tortilla crisps.
Tips for the Best Quesadillas Every Time
Don't overfill. It's tempting to pile everything in, but an overstuffed quesadilla won't seal, and the fillings spill out. Stick to ½ cup cheese and one-quarter of the chicken and salsa per tortilla.
Melt the cheese before folding. Closing the grill lid (or covering the skillet) for a minute or two traps heat and helps the Daiya melt evenly. This is the secret to a quesadilla that holds together.
Let the chicken rest. Resting for 5 minutes before chopping keeps the meat juicy and prevents the fillings from getting watery.
Drain excess liquid from the salsa. If your pico de gallo is very juicy, spoon off some liquid before mixing so your quesadillas stay crisp rather than soggy.
Press gently. A light press with the spatula helps the tortilla brown evenly and seals the fold without squeezing the fillings out.
Nutrition Information (Per Serving - makes 4 (or two halves))
Calories: 410
Protein: 34g
Carbs: 28g
Fat: 18g
FAQs
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Yes. Grill the corn and chicken and mix the elote salsa up to a day in advance. Store everything separately in the fridge and assemble the quesadillas fresh for the best texture.
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The quesadillas are dairy-free thanks to Daiya Mexican Style Shreds. To make them fully vegetarian or vegan, swap the chicken for grilled seasoned tofu, cauliflower, or a plant-based chicken alternative, and use a vegan mayo in the elote salsa.
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Any fresh salsa works. A chunky tomato salsa or salsa fresca is a great substitute — just choose one that isn't too watery.
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Store assembled quesadillas in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to bring back the crispy exterior, or use an air fryer for a few minutes. Avoid the microwave, which makes the tortilla soft.
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Yes. Wrap cooked, cooled quesadillas individually and freeze for up to 2 months. Reheat straight from frozen in a skillet or air fryer until heated through and crisp.
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Guacamole is a must for dipping. Round out the meal with Mexican rice, black beans, a simple green salad, or extra lime wedges and cilantro on top.
These Grilled Pollo Asado Elote Quesadillas prove that dairy-free food can be every bit as indulgent and satisfying as the original. Fire up the grill, grab your Daiya, and get ready for a new family favorite.
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Grilled Pollo Asado Elote Quesadillas
Smoky grilled pollo asado, charred street-corn elote salsa, and melty dairy-free Daiya cheese come together in these crispy Grilled Pollo Asado Elote Quesadillas. Every bite is loaded with juicy citrus-marinated chicken and creamy, tangy corn with just the right kick. They're easy enough for a weeknight, impressive enough for a cookout, and completely dairy-free without sacrificing an ounce of gooey, cheesy flavor. Serve them hot off the grill with guacamole for dipping and watch them disappear.
Ingredients
- 1½ lbs thin-sliced chicken breasts
- 2 tbsp pollo asado seasoning (store-bought or homemade, below)
- 1 tbsp avocado oil
- 5 ears corn, grilled
- 1 tbsp melted butter (for brushing the corn)
- 1 container (12 oz) pico de gallo
- ⅓ cup light mayonnaise or light Miracle Whip
- 2 tsp paprika
- 2 tsp chili powder
- ½ tsp salt (optional — add only if needed, since the pico and seasoning are already salty)
- 4 large flour tortillas
- 1-1.5 cups Daiya Mexican Style Shreds (½ cup per quesadilla)
- Avocado oil spray
- Store-bought guacamole
- Lime wedges (optional)
- Cilantro (optional)
- 2 tsp chili powder
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- Mix the dry spices, then stir into 2 tbsp avocado oil and the juice of 1 lime to make a marinade.
Instructions
- Preheat your grill to medium-high (about 400–425°F).
- Brush the corn with the melted butter. Place directly on the grates, close the lid, and grill 10–12 minutes, turning every few minutes until lightly charred on all sides. Remove and let cool.
- While the corn cools, toss the chicken with the avocado oil and pollo asado seasoning until evenly coated.
- Grill the chicken 3–5 minutes per side, until the internal temperature reaches 165°F. Rest 5 minutes on a cutting board, then chop into bite-sized pieces.
- Cut the kernels off the cooled cobs. In a large bowl, combine the corn, pico de gallo, light mayonnaise, paprika, and chili powder. Stir well and taste — add the optional salt only if it needs it.
- Set a cast iron skillet or flat-top griddle on the grill and lightly coat with avocado oil spray.
- Lay one tortilla on the hot surface. Sprinkle ½ cup Daiya Mexican Style Shreds over one half.
- Top with one-quarter of the chopped chicken, then a generous scoop of the elote corn salsa.
- Close the grill lid for 1–2 minutes to help the cheese melt.
- Fold the tortilla in half, press gently with a spatula, and cook 1–2 minutes per side until golden, crispy, and grill-marked.
- Repeat with the remaining tortillas.
- Slice each in half and serve warm with guacamole for dipping.
Nutrition Facts
Calories
410Fat
18 gCarbs
28 gProtein
34 g