Grilled Monterey Jack and Corn Quesadillas

By á-6832

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
• Special equipment: a well-seasoned ridged grill pan, however I might use a quesadilla maker

Preparation

Step 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.

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.