Step 1

• Wash and dry produce.• Drain corn, then pat dry with paper towels. Thinly slicecucumber into rounds. Halve tomatoes if desired.

Step 2

• Melt 1 TBSP butter (2 TBSP for 6 servings) in a large panover medium-high heat. Add half the corn (all for and cook, stirring occasionally, until beginning to brown,2-3 minutes.• Stir in 1 tsp Southwest Spice Blend (2 tsp for 6). (Be sureto measure the Southwest Spice Blend—we sent more!)Cook, stirring occasionally, until corn is lightly charred inspots, 1-2 minutes. Remove from heat.• Stir in cream cheese until combined and creamy (ifcream cheese isn’t melting, return pan to low heat).Season with salt and pepper to taste.• Turn off heat; transfer to a small bowl. Wash out pan.

Step 3

• Place tortillas on a clean work surface. Evenly sprinklehalf the mozzarella over one half of each tortilla, thentop with corn mixture. Sprinkle remaining mozzarellaover corn. Fold tortillas in half to create quesadillas.• Heat a drizzle of oil in pan used for filling over mediumheat. Add quesadillas and cook until tortillas are brownedand cheese melts, 3-5 minutes per side. (For 6 servings,work in batches, using a drizzle of oil for each batch.)

Step 4

• Cut each quesadilla into three wedges.• To serve: Divide quesadillas between plates. Serve withguac dipper, cuke wheels, and tomatoes on the side.• To stash: Let quesadillas cool completely. Refrigeratequesadillas, guac dipper, cuke wheels, and tomatoes inseparate containers, and pack as desired!