1 1/2 pounds chicken thighs (boneless, skinless)
1 1/2 pounds skirt steak
2 ears corn (shucked)
2 cups cheddar cheese (shredded)
2 cups pepper jack cheese (shredded)
1 can black beans (rinsed and drained, 14 ounces)
1 bunch scallions (sliced)
20 large flour tortillas (10-inch)
1 cup sour cream
1 avocado (peeled, pitted and diced)
1 lime (zested)
1 cup salsa (store-bought)
lime wedges (to serve)
1 bunch cilantro (leaves only)
Preheat grill or grill pan over medium-high heat.
Season chicken and steak with salt and pepper. Place on grill and cook until lightly charred about 4 minutes, flip and cook another 4 minutes or until chicken is cooked through and steak is medium rare. Remove to a plate and keep warm. Thinly slice the steak and chicken thighs.
Place corn in steamer basket set in a large pot with an inch of water. Bring to a boil and allow the corn to cook until tender, about 5 minutes. Remove from the steamer, cool until able to handle. Cut the corn off the cob.
Place corn, cheddar cheese, pepper Jack cheese, black beans, and scallions in individual bowls. Arrange a platter of sliced chicken and steak.
Allow guests to build their own quesadilla with desired toppings. Fold tortilla over and place on grill to cook until golden, about 3 minutes, flip and cook another 3 minutes or until golden and cheese is warm and melted.
To Garnish: in a small bowl, add the sour cream, avocado, the zest of one lime, a pinch of salt and mix to combine.
Serve finished quesadillas with avocado sour cream, salsa, lime wedges and cilantro in individual bowls to garnish.
Tip: if you don’t want to grill, cook the quesadillas in a nonstick sauté pan or griddle.