Amaizing Grace Quesadillas

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: 30 mins
• Yields: 4 quesadillas

Ingredients

• 4 (6 inch)  corn tortillas or 4 (7 inch)  flour tortillas
• 3⁄4 cup  cilantro pesto sauce (see ¿porque No? Mexican Pesto)
• 1 1⁄2 cups  shredded monterey jack cheese
• 1 -2 3⁄4 cup  roasted corn kernel
• 1  whole anaheim chilies (roasted if you wish) or 1  poblano chile (roasted if you wish)
• 2⁄3 cup pico de gallo

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!