A quick easy appetizer that was Bobby Flay inspired as I flipped though his Mesa Grill cookbook. Only problem was that I didn’t have any charred corn relish or tomato jam and cilantro yogurt. But I did have leftover grilled chicken (shocker!) from the night before, canned corn, Boursin cheese and a few other things I thought would taste nice. I used red onions and chipotle chile pepper to get that sweet heat thing going. I whipped these up in about 15 minutes. If you don’t have Boursin or don’t like it a nice goat cheese would be lovely too.
I forgot how much I love his Mesa Grill cookbook! It is just filled with fresh tastes and with the warmer weather coming up, perfect when the grill gets fired up. Step aside Mario and your orange crocs. The fresh southwestern tastes and explosive flavors from Bobby are back in my kitchen.
Makes 2 large quesadillas
16oz (2 cups) cooked diced chicken
1 11oz can whole corn kernels, drained
1 medium red onion, small chop
1 5.2oz package Boursin cheese
1 ½ teaspoons chipotle chile pepper (or a bit more if you like it hotter)
4 large flour tortillas (or whole wheat)
Heat a little olive oil in a skillet over medium heat. Add onion, sprinkle with chile pepper and cook until softened. Add corn; continue cooking a few minutes longer until flavors are combined.
Place 2 tortillas on a work surface. Spread half of the onion mixture and chicken on each tortilla. Divide the cheese in ½ and crumble on top of chicken. Top with remaining tortillas.
Brush tops of quesadillas with a little canola oil. Cook in a large skillet over medium heat for 5, weighting down if necessary to keep flat (I use my grill press). Carefully flip over and continue cooking until golden brown and the cheese has melted, another 3-5 minutes. Let cool a bit before cutting into wedges to serve.
It’s All Delicious Notes: You can fire up the grill and cook them on that over medium heat as well.