Active Time

　　20 min

　　Total Time

　　20 min

　　

Ingredients

Makes 2 to 4 servings

　　4 ounces 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

　　

Step 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.

　　

Step 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.