Ingredients
4
oz Monterey Jack cheese, coarsely grated (about 1 1/2 cups)
1
cup frozen corn, thawed
2
scallions, thinly sliced crosswise
2
tbsp chopped fresh cilantro
1
tbsp chopped canned chipotle chiles in adobo
4
(8-inch) flour tortillas
Special equipment: a well-seasoned ridged grill pan
Directions
1.
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.
2.
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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