Not only are quesadillas super easy to whip up but they make a great snack, lunch or light dinner. This particular recipe is jazzed up with a creamy, smoky chipotle and corn filling…it’s delicious! Serve the quesadillas with mixed greens drizzled with Southwestern Vinaigrette and you’ve got a tasty meal!
Note: The recipe calls for a grill pan but I cooked the quesadillas in a regular frying pan. Also, chipotle chiles in adobo are smoked jalapenos that are canned in a red sauce. You can find them in the Mexican foods section of your grocery store.
Grilled Monterey Jack and Corn Quesadillas
-recipe from Gourmet Magazine
Yield: Makes 2 to 4 servings
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
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.