Ingredients
- 1 teaspoon kosher salt
- 1 pound boneless, skinless chicken breasts
- 2 ears fresh corn
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- 2 tablespoons fresh cilantro, chopped
- 2 green onions, sliced
- 1½ cups Monterey Jack cheese, grated
- 6 flour tortillas
Instructions
Preheat your grill to medium heat and lightly oil the grates.
Step 2: Grill the Chicken and CornSeason the chicken breasts with 1 teaspoon kosher salt.
Place the chicken and corn on the grill and cook for about 8 minutes total, turning as needed, until the chicken is juicy and cooked through and the corn is lightly charred.
Remove from the grill and allow to cool slightly.
Step 3: Prepare the FillingCut the kernels off the corn and dice the chicken into small cubes.
In a large bowl, combine the chicken, corn, cumin, remaining ½ teaspoon salt, cilantro, green onions, and grated cheese. Toss gently to combine.
Step 4: Assemble the QuesadillasReduce grill heat to low.
Place about ½ cup of the chicken mixture onto one side of a tortilla. Fold the tortilla in half to enclose the filling.
Step 5: GrillPlace the folded tortilla on the grill and cook for about 2 minutes per side, or until golden brown and the cheese is melted. Watch carefully to avoid burning.
Repeat with remaining tortillas.
Step 6: ServeSlice into triangles and serve warm.
Notes
- Using leftovers: This recipe is perfect for pre-grilled chicken and corn stored in the refrigerator.
- Stovetop option: Cook quesadillas in a skillet over medium heat if you prefer not to use the grill.
- Add heat: Mix in diced jalapeños or a pinch of chili powder for extra spice.
- Make it a meal: Serve with salsa, guacamole, sour cream, or a simple green salad.
- Storage: Store leftover filling separately in the refrigerator for up to 3 days.
