Roasted Corn Quesadillas

What You Need

For The Quesadilla:

• 1 teaspoons vegetable oil
• 2 small sweet peppers, sliced
• 1 shallot thinly sliced
• 3 cloves of garlic, minced
• 3 corn on the cob kernels removed
• 1 lime halved
• Kosher salt and freshly cracked black pepper
• 3 cups grated Monterey Jack cheese
• 4, 6-inch Gluten Free tortillas

For The Guacamole:

• 4 ripe medium-sized avocados, I prefer Hass
• 4 tablespoons chives, finely minced
• The juice of 1 lime, about 3 tablespoons
• The juice of 1 lemon, about 3 tablespoons
• Kosher salt and fresh ground pepper, to taste
• Cilantro, for garnish

For The Chicken:

• 1 cup shredded rotisserie chicken
• 1 tablespoon taco seasoning

What You Will Do

For The Chicken:

1. Place the cup of shredded rotisserie chicken in a separate skillet warmed over medium high heat and toss with 1 tablespoon of taco seasoning and 1 tablespoon of water. Warm through completely.

For The Quesadillas:

1. Heat the oil in a large cast iron pan over medium-high heat. Add the sweet peppers, shallots and garlic to the skillet and cook, stirring frequently, until soft and lightly browned, 3 to 5 minutes. Season with salt and pepper and add the corn.
2. Transfer all of the vegetables to a plate and wipe the skillet clean.
3. Place the skillet back onto the heat. Add one tortilla and place over it a quarter of the cheese, and a tablespoon of the pepper and corn mixture and some shredded chicken. When the tortilla turns golden brown, which occurs in 1 or 2 minutes, fold it in half, pressing it with a spatula to flatten it. Fold it in half again and then transfer to a baking sheet in the oven to keep warm. Repeat as many times as necessary. Top with a dollop of guacamole.

For The Guacamole:

1. First, cut the avocados in half lengthwise. Remove the pit from the avocados and throw away. Scoop out the avocado flesh and place into a medium-sized mixing bowl.
2. Add lime and lemon juice, then season with salt and pepper.
3. Mash your mixture together with a large fork until it’s almost smooth and creamy.
4. Stir in the minced chives and continue to mash with a fork to your desired texture.
5. Transfer to your serving bowl.
6. I like to garnish with a little cilantro and a few extra minced chives, as well as a pinch of salt and pepper.