- 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.
- 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.
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
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