Amaizing Grace Quesadillas

• 4 (6 inch) corn tortillas or 4 (7 inch) flour tortillas
• 34 cup cilantro pesto sauce (see porque No? Mexican Pesto)
• 1 12 cups shredded monterey jack cheese
• 1 -2 34 cup roasted corn kernel
• 1 whole anaheim chilies (roasted if you wish) or 1 poblano chile (roasted if you wish)
• 23 cup pico de gallo

1. NOTE: if roasting/grilling the chili, sweat the chili in a paper bag after roasting for 15-20 minutes.
2. Peel, seed and remove membrane.
3. Chop.
4. Divide and spread the prepared cilantro pesto onto each tortilla using a butter spatula.
5. Next add the jack cheese, roasted corn and chili.
6. To cook, grill over indirect heat or broil the quesadillas just until the cheese starts to melt.
7. *WATCH* cooking process carefully!
8. Serve the quesadillas garnished with pico de gallo.
9. Allelujah!

corn tortillas, cilantro pesto sauce, shredded monterey jack cheese, corn kernel, anaheim chilies, pico de gallo

Taken from www.food.com/recipe/amaizing-grace-quesadillas-178166 (may not work)