Chicken Quesadillas

1. 1

   Heat the grill and place the ears of corn on and cook until marked (or darker if you like the carmelized taste) Also put the chicken breast on at the same time and cook the corn and chicken about 3 minutes on each side or chicken is cooked. When the corn is cool enough to handle cut the corn off the cob and discard the cob. Lay 4 tortillas out on a work surface. On only 1/2 of each tortilla distribute the cheese, corn and chicken and about 1 Tbsp of the Southwest Salsa. Fold the bare side of the tortilla over the filling to make half moons.

2. 2

   Heat a large frying pan over medium heat and add 2 Tbsp of butter covering the pan evenly. Place 2 of the filled Tortillas in the pan and let cook until the cheese is just starting to melt and the underside of the tortilla is golden. Flip the tortillas over and cook until the cheese is completely melted. Remove the cooked tortillas to a cutting board and repeat with the remaining 2 tortillas. Cut each quesadilla into 3-4 equal parts. Place on a plate and top with the jalapeno dressing and a small amount of the salsa. Serve with Jalapeno refried beans

* Per serving · 4 servings · Values may vary.

No additional tips available.