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 cut off cob, unprepared

  1 cup or 136g

Directions

1. Finely chop cilantro and scallions.
2. In a small bowl, combine the shredded cheese, corn kernels, mayonnaise, chopped scallions, chopped cilantro, and adobo fresco. Mix well.
3. Lightly brush one side of a tortilla with vegetable oil. Flip the tortilla over and spread half of the filling over one half of the tortilla. Fold the other half over to create a half-moon shape.
4. Repeat the process to assemble the remaining 3 quesadillas.
5. Heat a lightly oiled grill pan over medium heat. Once hot, cook the quesadillas in batches of two. Cook for about 4 minutes total per batch, flipping them over once, or until the cheese is melted and the tortillas are golden brown.
6. Transfer the cooked quesadillas to a cutting board and cut each in half. Serve immediately.

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