Grilled Monterey Jack And Corn Quesadillas

• 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
• a well-seasoned ridged grill pan

1. 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.
2. 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.

cheese, frozen corn, mayonnaise, scallions, fresh cilantro, flour tortillas, vegetable oil, grill pan

Taken from www.epicurious.com/recipes/food/views/grilled-monterey-jack-and-corn-quesadillas-231500 (may not work)