Grilled Monterey Jack and Corn Quesadillas

Ingredients

• Monterey cheese

  Includes Pepper Jack

  1 ½ cup, shredded or 169g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Adobo fresco

  1 tbsp or 18g

• Tortillas

  Ready-to-bake or -fry, corn

  4 tortilla or 96g

• Light mayonnaise

  Salad dressing, light

  2 tbsp or 30g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  1 cup kernels or 164g

Directions

1. Finely chop cilantro and scallions.
2. 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.
3. 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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