Quesadillas are a Perfect Food. Crisp and fluffy at the same time, full of stretchy cheese, and whatever ingredients you’ve got in your fridge at the time. There was a great time period in my life where I routinely kept flour tortillas and shredded cheese in my kitchen so that I could make quesadillas at any moment – but since I also have very little self restraint, I try not to keep them within arm’s reach at all times. Towards the end of summer, fresh corn is widely available and delicious on the grill. This week’s recipe combines sweet charred corn and leftover shredded rotisserie chicken. I love repurposing food from previous meals into something new and quesadillas are the perfect vehicle for that. The Mission Tortillas Street Taco Flour Tortillas are incredible - pillowy and delicious when the edges get hot and toasty. They’re also the perfect size for individual quesadillas. Serve these with the simplest Mango Salsa ever!
