3 Cheese Quesadilla

Ingredients

  • Large Flour Tortillas  ·  6 
  • Pepperjack cheese, grated  ·  6 ounces 
  • Mozzarella cheese, shredded  ·  6 ounces 
  • Asiago cheese, grated  ·  6 ounces 
  • Herbie's Mexican Spice Blend  ·  1 tablespoon 
  • ears of Corn on the cob or frozen  ·  2 
  • bunch Cilantro  ·  1 
  •  ·   
  • For the Avocado Crema:  ·   
  • Avocados, deskinned  ·  2 
  • Sour Cream  ·  1 cup 
  • Lime, juiced  ·  1 
  •  ·   
  • For the Pickled Onions:  ·   
  • Red Onion, thinly sliced  ·  1 
  • Red Wine Vinegar  ·  1/2 cup 
  • Rice Wine Vinegar  ·  1/2 cup 
  • Cloves  ·  1 teaspoon 
  • Sugar  ·  2 tablespoons 
  • Salt  ·  2 teaspoons 

Instructions

Start by pickling your onions. Add everything except the onions to a small pot. Bring the liquid to a boil for 3 minutes. Remove the pot from the heat and stir in the thinly sliced onions. You can let them sit at room temperature for as long as you like or you can store them in the refrigerator for up to a month!

Next, combine the avocado, sour cream and lime juice in a blender. Puree until silky smooth and adjust seasoning with salt and pepper, to taste. Pour into a bowl and set aside.

Heat an outdoor grill or grill pan over high heat to grill the corn on the cob. (if using frozen corn, just heat in a pot and follow the rest of the directions). While the grill or pan is heating, remove any husk from the corn and rub down with a little olive oil and Herbie's Mexican Spice Blend. When the grill is ready, place the corn directly on the grill and cook on all sides until they are lightly charred all around. Remove from the grill and cut off the cob. Reserve.

Now for Quesadilla assembly: I would make 2 at a time to make it go faster or assemble. Lay a tortilla down on a large cutting board. Start by adding 1/4 cup of mozzarella and pepper jack. Then a smaller layer of charred corn. Then a nice hearty palmful of asiago before you top the tortilla with another tortilla.

Heat a skillet or large saute pan over medium high heat. Once the skillet is hot, carefully transfer the quesadilla with a spatula into the pan and cook for about 1-2 minutes or until the cheese begins to melt then carefully flip the quesadilla to the other side and continue to brown until the cheese is fully melted and delicious.

Serve immediately with avocado crema drizzled on top, pickled onions on the side and a sprig of cilantro on top. Enjoy!