Amaizing Grace Quesadillas |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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How sweet thou art! Next time you fire up the BBQ, grill an extra ear of corn for this recipe! Attention Pacific Northwest people: Tillamook Special Reserve white cheddar is an excellent substitute for the jack, if you're feeling jazzy! Ingredients:
4 (6 inch) corn tortillas or 4 (7 inch) flour tortillas |
3/4 cup cilantro pesto sauce (see ¿porque no mexican pesto) |
1 1/2 cups shredded monterey jack cheese |
1 -2 3/4 cup roasted corn kernel |
1 whole anaheim chilies (roasted if you wish) or 1 poblano chile (roasted if you wish) |
2/3 cup pico de gallo |
Directions:
1. NOTE: if roasting/grilling the chili, sweat the chili in a paper bag after roasting for 15-20 minutes. Peel, seed and remove membrane. Chop.
2. Divide and spread the prepared cilantro pesto onto each tortilla using a butter spatula.
3. Next add the jack cheese, roasted corn and chili.
4. To cook, grill over indirect heat or broil the quesadillas just until the cheese starts to melt. *WATCH* cooking process carefully!
5. Serve the quesadillas garnished with pico de gallo. Allelujah!
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