“How sweet thou art! Next time you fire up the BBQ, grill an extra ear of corn for this recipe! Attention Pacific Northwest people: Tillamook Special Reserve white cheddar is an excellent substitute for the jack, if you're feeling jazzy!”
READY IN:
30mins
YIELD:
4 quesadillas
UNITS:
US

Ingredients Nutrition

Directions

  1. NOTE: if roasting/grilling the chili, sweat the chili in a paper bag after roasting for 15-20 minutes. Peel, seed and remove membrane. Chop.
  2. Divide and spread the prepared cilantro pesto onto each tortilla using a butter spatula.
  3. Next add the jack cheese, roasted corn and chili.
  4. To cook, grill over indirect heat or broil the quesadillas just until the cheese starts to melt. *WATCH* cooking process carefully!
  5. Serve the quesadillas garnished with pico de gallo. Allelujah!

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