Grilled Corn and Mojo Chicken Quesadillas

Prep Time: 40 min(s)
Cook Time: 30 min(s)
Serves: 4
Difficulty: Intermediate
Ethnicity: American
Tools:
cheese grater
cutting board
grill
large chef's knife
large mixing bowl
measuring cups
measuring spoons
medium mixing bowl
pastry brush
sheet pan/jelly roll
small mixing bowl
tongs
whisk
wire rack with tray (seasoning, cooling, resting)

These quesadillas are made from start to finish on the grill. Perfect for summer!
Ingredients:
2 corn cobs - in the husks (Learn How)
1 poblano pepper - charred, peeled, seeded and diced (Learn How)
1 1/2 pound chicken thighs - rinsed and dried
1 pinch salt and pepper
1/2 cup(s) lime juice
2 cup(s) orange juice
6 garlic cloves - peeled and minced (Learn How)
1 teaspoon(s) red chile flakes - ground
1/4 cup(s) cilantro - finely chopped
2 cup(s) jack cheese - grated
2 tomatoes - diced
6 flour tortillas - 8-inch
2 tablespoon(s) olive oil - for brushing the tortillas
1 pinch salt and pepper - to season the tortillas

Steps:

-Soak the corn (with the husk) in a bowl of water for 10 minutes. Place the whole husk on the grill over low heat.

-Grill the corn for approximately 20 minutes, turning often, and then remove. Let cool, clean the husk off and set aside. Cut corn off of the cob.

-Char the poblano on the grill, peel, seed and dice.

-Wash the chicken thighs and season with salt and pepper on a seasoning rack.

-In a large, non-reactive bowl, mix the mojo ingredients: the lime juice, orange juice, garlic, chile flakes and cilantro.

-Set 1 cup of the mojo aside. Marinate the chicken thighs in the remaining mojo.

-Marinate for 20 minutes to 6 hours. Discard the marinade when the chicken is removed.

-Grill the chicken until cooked through and then dice into 1/4-inch pieces; place in reserved mojo.

-Mix in the poblano, corn, cheese and tomato with the chicken.

-Brush one side of each of the tortillas with olive oil, and season with salt and pepper.

-Divide the ingredients between the tortillas. Place all of the ingredients evenly on one half of the unseasoned sides. Fold the tortilla over.

-Place the tortillas on the grill. Make sure the flame is low enough that it will not burn the tortillas. Carefully turn over twice.

-Slice and serve.

Garnish with sour cream, guacamole or salsa.

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