Time to Mix It Up a Little -- Grilled Monterey Jack & Corn Quesadilla

I needed to try a new quesadilla and adapted this from Gourmet Magazine - 2/05

We are still trying to eat healthier, regardless of some of my outrageously fattening recipes .... everything in moderation right???? ..... Well I found a new multigrain tortilla made by Maria and Ricardo's which was awesome with this recipe. They were on sale at Big Y at 3 / $5 which is much lower than the advertised rate.
Grilled Monterey Jack & Corn Quesadilla
4 oz Monterey Jack cheese, coarsely grated (about 1 1/2 cups)
1 cup frozen corn, thawed
2 Tbsp mayonnaise
2 scallions, thinly sliced
2 Tbsp chopped fresh cilantro
1 Tbsp chopped canned chipotle chiles in adobo
4 (8-inch) multi-grain tortillas
1 Tbsp vegetable oil
Stir together cheese, corn, mayonnaise, scallions, cilantro, and chiles in a small bowl. Lightly brush 1 tortilla with some of oil. Turn tortilla over and spread 1/2 cup filling over half, then fold other half over to form a half-moon. Assemble 3 more quesadillas in same manner. Heat lightly oiled grill pan over moderate heat until hot, then cook quesadillas, 2 at a time, turning over once, until cheese is melted, about 4 minutes total per batch. Transfer to a cutting board and cut in half.