Total Time
30mins
Prep 15 mins
Cook 15 mins

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!

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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