Corn Quesadillas

I found this recipe in my Taste of Home Magazine, and not only was it easy to mix up, the flavors were incredible... here's my take on it:

1 1/2 cups shredded Pepper Jack cheese

1 cup fresh corn off the cob

3 green onions, thinly sliced

1/4 cup chopped cilantro

2 T sour cream

1 T minced chipotle peppers in adobo sauce

4 flour tortillas

1 tsp canola oil

avocado

lime

Mix the first six ingredients together.  Lightly brush the tops of two tortillas with 1/2 tsp oil, turn over and top with mixture, then remaining tortillas, and brush those tops with remaining oil.

Place a large nonstick skillet on med heat, cook quesadillas 2 min per side til golden brown and cheese melts.

Mix the avocado with lime juice, S & P - serve alongside.