1 small dried chipotle pepper – rehydrated then chopped
1 ear corn – grilled then removed from cob
1/2 red bell pepper
1 Poblano pepper – chopped
1/2 cup scallions – chopped
1/2 can black beans – drained & rinsed
1/3 cup cilantro – chopped
4 9-inch whole wheat tortillas
1 lb. free range chicken – marinated, grilled and chopped

Chicken - cut into strips then marinate overnight in:
• Fresh lime juice (2-3 limes)
• Zest from 1 lime
• Salt & pepper

Cheeses – 4 types, 1 cup each
1. Parrano: aged cow’s milk from Holland
2. Canestrato: sheep’s milk from the Puglia region in Italy
3. Barber’s Vintage Cheddar: aged a min of 2 years from England
4. Brie Tour De Marze: French double crème brie. Easiest to shred when slightly frozen

4-5 Haas avocados – peeled and smashed
2 Roma tomatoes – diced
1-2 jalapenos – chopped small
1/2 green bell pepper – chopped small
2 limes – squeezed
1 tbsp. fresh cilantro – chopped
1/3 green onion – chopped
3 tsp. cumin
2 tsp paprika
Salt & pepper

Sour Cream Sauce
1 cup sour cream
2 tbsp cumin
Fresh lime juice from 2 limes
2 tsp. freshly ground pepper
Chopped scallions for garnish

Pineapple Sriracha Sauce
1/2 pineapple
1/2 cup Sriracha sauce
1/3 cup agave nectar

Nutritional information

No nutrition information available


1. Marinate chicken overnight in fresh lime juice, zest, salt and pepper
2. Shred all 4 cheeses then combine together and set aside
3. Grill the marinated chicken until cooked through, approximately 7-8 minutes
4. Grill the corn-on-the-cob until grill marks appear around entire cob
5. Grill Poblano pepper lightly, about 2-3 minutes
6. Remove the Poblano pepper skins then chop and set aside
7. Slice the grilled marinated chicken into small strips, about ½ inch thick and 1 inch long, set aside
8. Remove the corn from the cob and set aside
9. Chop chipotle pepper, bell pepper, and scallions. Combine in 1 bowl and set aside
10. Chop cilantro and set aside
11. Heat a medium-size skillet with 2 tablespoons coconut oil
12. Combine black beans, chipotle pepper, bell pepper, and scallions in skillet over medium heat. Cook 2-3 minutes, until pepper become slightly translucent
13. Add corn, poblano pepper and chicken to skillet – just to re-heat ingredients, approximately 1 minute
14. Preheat another skillet, flat-top grill, or gas/charcoal grill to medium heat
15. To assemble and cook each quesadilla:
a. place one tortilla on the skillet or grill
b. Add approximately 1 cup of combined shredded cheese to 1 half of side of tortilla
c. Add cooked ingredients plus a pinch of cilantro to other half or side of tortilla
d. Cook on each side approximately 2-3 minutes, cheese should be melted and light grill marks on the outside of the tortilla

1. Combine all ingredients in a bowl and mix/mash until creamy consistency (or less if lumpy consistency is desired)

Sour Cream Sauce
1. Add all ingredients, except scallions, in a bowl and mix until combined
2. Garnish with scallions

Pineapple Sriracha Sauce
1. Add all ingredients to a blender or food processor and mix until smooth texture
2. Sauce can be inserted into a squeeze bottle for garnishment on quesadilla