4 Servings 20 min Cook
1 1/2 Cup, shredded Monterey Cheese
2 Tbsp Fresh Cilantro
2 Medium (4-1/8" long) Scallions
1 Tbsp Adobo Fresco
4 Tortilla Tortillas
2 Tbsp Light Mayonnaise
1 Tbsp Vegetable Oil
1 Cup kernels Corn
Finely chop cilantro and scallions.
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.
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.
