Sheet Pan Chicken Quesadillas

Preheat the oven to 450°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Remove any husks and silks from the corn. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Halve the lime crosswise. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the mayonnaise, lime zest, and the juice of 1 lime half. In a separate bowl, combine the sour cream and the juice of the remaining lime half. Season with salt and pepper.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the diced peppers and sliced white bottoms of the scallions. Cook, stirring occasionally, 3 to 4 minutes, or until softened and the chorizo is cooked through. Turn off the heat.

Place each corn cob on a large piece of foil. Drizzle with olive oil and 1 tablespoon of water; season with salt and pepper. Tightly wrap the foil around each cob to completely seal. Place directly onto an oven rack and roast 13 to 15 minutes, or until tender. Remove from the oven and carefully unwrap.

Meanwhile, line a sheet pan with foil. Evenly coat the foil with 1 tablespoon of olive oil. Working one at a time, place each tortilla on the foil and rub into the oil to coat. Top one half of each tortilla with the monterey jack and cooked chorizo and peppers. Fold the tortillas in half over the filling.

Bake the quesadillas, rotating the sheet pan halfway through, 9 to 11 minutes, or until lightly browned and the cheese is melted. Carefully transfer to a cutting board. When cool enough to handle, halve each quesadilla. Serve the baked quesadillas with the roasted corn and lime sour cream on the side. Top the corn with the lime mayo, cotija, and remaining spice blend. Garnish with the sliced green tops of the scallions. Enjoy!