Fresh Corn and Chicken Quesadillas with Avacado Creama

This recipe was phenomenal. The nearby grocery store carries an amazing (local) brand of tortillas (Micaela's). One woman apparently makes these tortillas and drives around to the grocery stores delivering them. They're thick and amazing (and often sold out!). So, being able to make this recipe with those tortillas was definitely the icing on the cake.

Adapted from Hannaford Fresh magazine (July-August 2009)

Ingredients
Quesadillas

• 1 c corn kernals (fresh/frozen)
• 1/2 c (2 oz) cream cheese (reduced fat, softened)
• 2 tsp fresh lime juice
• 1/4 tsp kosher salt
• 1/8 tsp ground cumin
• 1/8 tsp pepper
• 1/4 c. finely chopped scallions
• 1 tbsp cilantro (minced)
• 1 med onion
  
• 1/2 lb chicken (original recipe called for crab meat)
• 4 8-inch tortillas
• 1/2 c (2 oz) shredded monterey jack cheese
• 1 tsp olive oil

Avocado Creama

• 2 tbsp plain Greek-style (thickned) yogurt (nonfat)
• 1 tbsp cilantro (minced)
• 2 tsp fresh lime juice
• 1/8 tsp salt (to taste)
  
• 1 ripe avocado, diced

Recipe

1. Heat a med sized skillet over medium heat.
2. If using fresh corn, blanch for 1 min in 3 c of boiling water.
3. To make the quesadilla filling, combine cream cheese, lime juice, salt, cumin, and pepper in a medium bowl. Mix.
4. Add scallions, cilantro, corn, onion, and chicken.
5. Spray skillet with non-stick spray (if needed). Place a tortilla in the skillet. Put a spoonfull of filling on the tortilla and spread over half of the surface.
6. Sprinkle some cheese over top of the filling and fold over the other half of the tortilla.
7. Cook until golden brown on pan side. Flip and repeat for opposite side.
8. To make the creama, mix together all the ingredients except the avocado. Fold in the avocado last.
9. Top each quesadilla with a tbsp full (or more) of the creama.

Servings 4 (with some left over filling)