Grilled Chicken, Corn and Jack Quesadillas

My husband just got a new, shiny gas grill and hasn’t stopped grilling since.  That’s fine with me, because that means healthier eating and less clean-up in the kitchen.  I was tired of the hamburgers and hot dogs so I told Steve I was going to venture outside the box and do something a little different. After looking through several of my cookbooks and putting some ideas I saw together…this is what I came up with!  These grilled quesadillas will make a fun and simple lunch or appetizer for a Mexican themed dinner

Grilled Chicken, Corn and Jack Quesadillas
2 boneless chicken breasts
1 1/2 tablespoons fajita seasoning
3 large ears of corn, husks and silk removed
4 (large) flour tortillas
1 cup shredded pepper jack cheese
1/2 cup mild or medium salsa
2 green onions, thinly sliced
sour cream, optional
1.  Prepare outdoor grill at medium-high heat.
2.  Season both sides of each chicken breast with a generous amount of fajita seasoning (see note below).
3.  Grill chicken on both sides until tender and juicy.  Move to plate to cool.  Slice in small strips.
4.  Place corn on hot grill rack.  Cover grill and cook corn, turning frequently, until brown in spots, 10-15 minutes.
5.  Transfer corn to plate and set aside until cool enough to handle.  When cool, with sharp knife, cut kernels from cobs.
6.  Place tortillas on work surface.  Evenly divide chicken, pepper jack cheese, salsa, green onions and corn on half of each tortilla.  Fold tortilla over filling to make 4 quesadillas. 
7.  Place quesadillas on hot grill rack. Grill, turning once, until browned on both sides, 1 to 2 minutes.  Cut in halves or fourths.
Missouri Farm Chick Notes:  You can get fajita seasoning mix in envelopes, where the gravy mixes are found in a grocery store.  What I use is a fajita mix I found in a jar at World Market.  It’s their brand.  If you can get your hands on it…you’ll love it!  
Optional:  Top quesadillas with sour cream.