GRILLED CORN AND JACK QUESADILLAS

3 LARGE EARS CORN, HUSKS AND SILK REMOVED
4 BURRITO-SIZE FLOUR TORTILLAS
4 OUNCES SOY MONTEREY JACK CHEESE, SHREDDED (IF YOU ARE NOT WORRIED ABOUT THE RECIPE BEING VEGAN YOU CAN USE 1 CUP SHREDDED CHEDDER)
1/2 CUP MILD OR MEDIUM SALSA
3 GREEN ONIONS, THINLY SLICED



1)PREPARE OUTDOOR GRILL FOR COVERED DIRECT GRILLING
2)PLACE CORN ON HOT GRILL RACK OVER MEDIUM TO HIGH HEAT. COVER GRILL AND COOK CORN, TURNING FREQUENTLY, UNTIL BROWN SPOTS, 10-15 MIN.
3) TRANSFER CORN TO PLATE; CUT KERNELS FROM COB
4) PLACE TORTILLAS ON WORK SURFACE. EVENLY DIVIDE CHEESE, SALSA, GREEN ONIONS, AND CORN ON HALF OF EACH TORTILLA. FOLD TORTILLA OVER FILLING TO MAKE 4 QUESADILLAS.
5)PLACE QUESADILLAS ON HOT GRILL RACK. GRILL QUESADILLAS, TURNING ONCE, UNTIL BROWED ON BOTH SIDES. TRANSFER TO CUTTING BOARD; CUT EACH QUESADILLA INTO 3 PIECES.
6) ENJOY!