Grilled Monterey Jack And Corn Quesadillas
Serves: 5
Jacklyn McClure
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
40
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
Corn (frozen, thawed)2 tbsps
Mayonnaise2 tbsps
Cilantro (chopped fresh)1 tbsp
Vegetable OilDirections:
1
Stir together cheese, corn, mayonnaise, scallions, cilantro, and chiles in a small bowl
2
Lightly brush 1 tortilla with some of oil
3
Turn tortilla over and spread 1/2 cup filling over half, then fold other half over to form a half-moon
4
Assemble 3 more quesadillas in same manner
5
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
6
Transfer to a cutting board and cut in half
7
Stir together cheese, corn, mayonnaise, scallions, cilantro, and chiles in a small bowl
8
Lightly brush 1 tortilla with some of oil
9
Turn tortilla over and spread 1/2 cup filling over half, then fold other half over to form a half-moon
10
Assemble 3 more quesadillas in same manner
11
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
12
Transfer to a cutting board and cut in half