Grilled Monterey Jack and Corn Quesadillas |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
4 ounces monterey jack cheese, coarsely grated (about 1 1/2 cups) |
1 cup frozen corn, thawed |
2 tablespoons mayonnaise |
2 scallions, thinly sliced crosswise |
2 tablespoons chopped fresh cilantro |
1 tablespoon chopped canned chipotle chiles in adobo |
4 (8-inch) flour tortillas |
1 tablespoon vegetable oil |
Directions:
1. Stir together cheese, corn, mayonnaise, scallions, cilantro, and chiles in a small bowl. Lightly brush 1 tortilla with some of oil. Turn tortilla over and spread 1/2 cup filling over half, then fold other half over to form a half-moon. Assemble 3 more quesadillas in same manner.
2. Heat lightly oiled grill pan over moderate heat until hot, then cook quesadillas, 2 at a time, turning over once, until cheese is melted, about 4 minutes total per batch. Transfer to a cutting board and cut in half.
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