Super-Stuffed Street Corn Quesadillas (adapted from Ree Drummond)
2 large flour tortillas
1 cup grated Monterey Jack cheese
1 cup frozen elote street corn, fully cooked
1/2 cup crumbled cojita cheese
3 T minced fresh cilantro
1/2 tsp chile powder
Toppings of choice: shredded romaine, avocado, tomatoes, salsa, etc.
Spread the mayo on one side of each tortilla. Stir all the other ingredients together. Place one tortilla mayo-side-down in a hot skillet. Top with the cheese-corn mixture and spread evenly. Top with the other tortilla and cook until crispy on both sides.