1 Cup of Sliced Chicken cooked with Herb Blend for Chicken
12 Grape Tomatoes, cut in 4
2 Teaspoons of Turbinado Sugar
2 Teaspoons of Herb Salt, divided
4 Eight Inch Flour Tortillas
2 oz. Cream Cheese (room temperature)
1 Teaspoon Worcestershire Sauce
5 Drops of Sriracha
4 Slices of Colby Cheese
2 Cups of Frozen Corn
1 Tablespoon of Fresh Lime Juice
¼ Cup Chopped Scallions
1/3 Cup Chopped Sun-Dried Tomatoes
4 Slices of Provolone Cheese
Olive Oil


Place the cut tomatoes in a colander over the sink. Sprinkle tomatoes with sugar and ½ teaspoon of Herb Salt. Let sit, mixing a few times until assembling quesadillas. Mix cream cheese, Worcestershire and Sriracha until well blended. Spread a thin layer of the cream cheese mixture on each tortilla. Cut the Colby cheese in half and place on top of the cream cheese mixture about a third of the way up each tortilla. Heat a dry cast iron skillet on high until starting to smoke. Place the frozen corn in the skillet and press down with a large spoon to char the corn. Wait about 3 minutes before stirring the corn. Cook until corn is tender and charred, about another 3 minutes. Remove corn from skillet and place on a plate. Drizzle 1 teaspoon of olive oil and 1 teaspoon of Herb Salt over corn and mix thoroughly. Transfer the tomatoes from the colander to the corn mixture. Sprinkle with remaining Herb Salt (1/2 teaspoon) and add the lime juice, scallions, and sun-dried tomatoes and mix. Place about 1/3 cup of the corn mixture on top of the Colby cheese on each tortilla (reserving remaining corn mixture for plates). Place pieces of leftover cooked chicken on top of the corn mixture. Top each tortilla with a slice of provolone cheese cut in 1/2. Fold tortillas in half and press down. Place about a teaspoon of olive oil in a skillet on medium heat. Cook the tortillas until brown on both sides, flipping and adding olive oil as needed. Remove from skillet and let sit 5 minutes. Cut in thirds and serve with salsa, Herbed Sour Cream, a lime wedge and remaining corn mixture.