Recipe information
Total Time
20 min
Yield
Makes 2 to 4 servings
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
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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.
Step 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.