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Grilled Monterey Jack & Corn Quesadillas

Mon, 04/30/2007 - 3:49PM by partysugar 0 Comments -



Grilled Monterey Jack & Corn Quesadillas
From Gourmet magazine

4 oz 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

  1. Stir together cheese, corn, mayonnaise, scallions, cilantro, and chiles in a small bowl.
  2. 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.

Serves 2 to 4.




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