A little Mexican in the summer time grilled outside to keep the heat out of the house. Eat outside and relax ... well after a good workout.

Ingredients

3 chicken breast
1 large ear corn, husks and silks removed
4 (8- to 10-inch diameter) low-fat burrito-size flour tortillas
4 ounce(s) reduced-fat Monterrey Jack cheese, shredded (1 cup)
1/2 cup(s) mild or medium-hot salsa
2 green onions, thinly sliced
1 head(s) romaine lettuce, thinly sliced
1 fresh tomato
1 teaspoon(s) coarsely ground pepper
2 avocados
1 garlic clove
1 small purple onion

Directions

1. Prepare chicken on grill, let cool and cut into small 1/2" square chunks.

2. Prepare charcoal fire or preheat gas grill for with a medium medium heat.

3. Place corn on hot grill rack. Cover grill and cook corn 10 to 15 minutes or until brown in spots, turning frequently. Transfer corn to plate; cool until easy to handle. When cool, with sharp knife, cut kernels from cobs.

3. Place tortillas on work surface. Evenly divide chicken, Monterrey Jack, salsa, green onions, tomatoes and corn on half of each tortilla. Add pepper to personal preference. Fold tortilla over filling to make 4 quesadillas.

4. Place quesadillas on hot grill rack. Cook quesadillas 1 to 2 minutes or until they are browned on both sides, turning over once. Transfer quesadillas to cutting board; cut each into 3 pieces.

5. Dice garlic clove, tomato and onion. In mortar and pestle mash avocados and garlic to smooth consistency. Transfer to bowl and add tomato, onions and pepper to flavor.

6. Enjoy!

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