Roasted Corn and Chicken Quesadillas
A fast dinner and great way to use leftover chicken and corn on the cob!
2 Ears of Corn, cooked
2 Cups Shredded Monterey Jack Cheese
1 1/2 Cups Chicken, chopped and cooked ( can use an already cooked rotisserie chicken)
1/4 Cup Litehouse Jalapeño Ranch Salad Dressing
4 Large Mission Flour Tortillas
2 Tbs Butter
1 Cup Pace Picante Sauce
Cilantro, optional for garnish
Heat a grill or grill pan to medium heat. Place the ears of corn on the grill and cook until marked, about 3 minutes each side. Remove from the heat and let cool. Carefully cut the corn off the cob by standing it up and cutting down each side as close to the cob as you can. Dicard the cobs.
Lay 4 Mission flour tortillas out on a work surface. On one half of each tortilla, evenly distribute the cheese, corn and chicken. Fold the bare sides of the tortilla over the filling to make half-moons.
Heat a large frying pan over medium heat. Add 1 Tbs of butter to the pan and swirl to distribute evenly. Place 2 quesadillas in the pan and let cook until the cheese is just starting to melt and the underside of the tortilla is golden, about 4 minutes. Flip the tortillas over and cook until the cheese is completely melted, about 3 minutes more. Remove the quesadillas to a cutting board and repeat with the remaining two tortillas.
Cut each quesadilla into 4 equal wedges. Place on a plate and top with some of the Litehouse dressing and the Pace Picante Sauce. Garnish with cilantro and serve immediately.