- 4 ounces Monterey Jack cheese, coarsely grated (about 1 1/2 cups)
- 1 cup frozen corn, thawed
- 2 tablespoons mayonnaise
- 2 scallions, thinly sliced crosswise
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped canned chipotle chiles in adobo
- 4 (8-inch) flour tortillas
- 1 tablespoon vegetable oil
- Special equipment: a well-seasoned ridged grill pan
- 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.