Ingredients
Scale
- 1 teaspoon kosher salt (for seasoning chicken)
- 1 lb chicken breast, boneless & skinless
- 2 ears fresh corn
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt (additional)
- 2 tablespoons fresh cilantro, chopped
- 2 green onions, sliced
- 1 1/2 cups Monterey Jack cheese, grated
- 6 flour tortillas
Instructions
1. Preheat Grill
- Heat grill to medium-high and lightly oil the grates.
2. Grill Chicken & Corn
- Season chicken breasts with 1 tsp salt.
- Grill chicken and corn for about 8 minutes, turning as needed until:
- Chicken is fully cooked
- Corn is slightly charred
3. Prepare Filling
- Let chicken and corn cool slightly.
- Remove corn kernels from the cob.
- Dice chicken into small cubes.
4. Mix Ingredients
- In a bowl, combine:
- Diced chicken
- Corn kernels
- Cumin
- Remaining salt
- Cilantro
- Green onions
- Grated cheese
- Toss until evenly mixed.
5. Assemble Quesadillas
- Lower grill heat to medium.
- Place about 1/2 cup filling on one side of each tortilla.
- Fold tortillas in half.
6. Grill Quesadillas
- Grill for 2 minutes per side until:
- Tortillas are golden and crisp
- Cheese is fully melted
7. Serve
- Slice into triangles and serve warm.
Notes
- Don’t overfill: Prevents spilling while grilling
- Medium heat: Ensures even melting without burning
- Rest before slicing: Helps filling set slightly
