Grilled Chicken and Corn Quesadillas with Pesto Sour Cream Dipping Sauce

Grilled Chicken and Corn Quesadillas with Pesto Sour Cream Dipping Sauce

  • Servings: 4-6
  • Difficulty: easy
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Grilled Chicken and Corn Quesadillas with Pesto Sour Cream Dipping Sauce
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Recently I saw a recipe for Chicken, corn and caramelized onion quesadillas. So I was thinking about it while at the grocery store when I saw their fresh corn. I didn’t want to spend the time caramelizing the onions so I went with fresh green onions. I decided to also make a pesto dipping sauce with avocado, sour cream, lime juice and pesto. Tangy, herbaceous and creamy.

The grilled chicken and corn gave the quesadilla a sweet and savory combo. I also used a mix of Monterrey Jack cheese because it melts so well but to bump up the tang I sprinkled in some goat cheese.

We loved how these turned out. Crunch outside with creamy chicken, corn, onion, cilantro swimming in melted cheeses. The dipping sauce was tangy with the lime juice but complimented the cilantro with the pesto. This would be great for a party or gathering and would also make a filling appetizer or a meal. It’s a great way to amplify your typical cheese and chicken quesadilla.

Ingredients

4 flour tortillas
2 chicken breasts
2 green onions
handful of cilantro
1.5 cup of shredded Monterrey Jack cheese
2 tbs of goat cheese
Penzey’s Fajita Seasoning

Sauce
1/4 quarter cup of sour cream
Juice of 1 small lime
1 tbs of green pesto (store bought)
1 avocado
Dash of cayenne


Directions:

1. Make your sauce by combining everything in a bowl and mash the avocado until smooth. Mix, taste and adjust accordingly. Put in the fridge until ready to serve. IMG_0358

2. Fire up your grill and let it get to about 375 or 400 degrees. While your grill is heating up, take your chicken breasts and trim them. Then cover in plastic wrap and pound them until they are consistently the same thickness. This makes for even grilling. I dusted them with Kosher salt and Penzey’s Fajita seasoning. Now put your corn and chicken on the grill. Close it and walk away for about 6 minutes. Rotate corn and flip chicken when you get nice marks on it. When done bring in to rest.

3. While my chicken and corn were resting, I cut my green onions and cilantro and shredded the Monterrey Jack cheese. So now all I need to do is cut the corn and chicken and assemble.

4. Now for the assembly. Mont Jack and onions down and then the chicken.
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Add cilantro, corn and goat cheese.
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4. Heat a non stick pan large enough to cook your tortilla. Put a little butter down on medium heat and put your base down and top it with the second tortilla. Cook for about 4-5 minutes until the cheese melts and you get a nice crunch on your tortilla. Butter, flip and do the second side. Cut and serve with your sauce.
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