If you're using an outdoor grill and find that those pesky corn kernels and chicken chunks keep falling out through the grates, try wrapping each individual quesadilla in foil and grilling them in its packaging. Using an indoor grill pan it's easier to nudge the filling back into its shell without losing the whole thing.
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Heat a grill over medium high heat. Cook the Corn Cobs (3) rotating occasionally, until cooked through and charred in spots on the outside.
Place the chicken on a work surface. Drizzle with Olive Oil (as needed) and season with Salt (to taste) and Ancho Chili Powder (to taste). Grill over medium-high heat, for 5 minutes on each side, rotating 90 degrees halfway through cooking to get a nice crosshatch.
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Nutrition Per Serving
% Daily Value*
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