Step 1

Add 1 cup of water to the pot of the pressure cooker and place a collapsible steamer basket or a trivet inside.  Stack corn on the trivet.

Step 2

Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 1 minute.

Step 3

While the corn cooks, prepare the Jalapeno Cream Sauce as directed below.

Step 4

When cooking is complete, use a quick release.

Step 5

Let corn cool until it can be handled, then cut corn off the cob.

Step 6

Discard the water from the pot, dry it and return it to the base.  Select saute and let it heat until very hot.

Step 7

Add butter and corn and occasionally stir until the corn is lightly caramelized, about 2 – 3 minutes.

Step 8

Add onion and jalapeno and saute and stir for another 2 minutes.

Step 9

Add garlic and stir for 1 minute.  Turn off pressure cooker and remove the pot to a hot pad.

Step 10

Add chicken, cilantro, yogurt, chili powder, cumin, smoked paprika, lime juice, salt, and pepper; toss to combine.

Step 11

Assemble the quesadillas: spread avocado on one half of a tortilla.  Pile a scoop of corn mixture on the other half. Sprinkle with shredded cheese then fold in half.  Repeat with the desired number of quesadillas.

Step 12

Heat a skillet or griddle to medium-high heat.  Place assembled quesadillas on the griddle and cook until slightly browned.  Flip and cook until browned and the cheese is melted.

Step 13

Serve immediately with a side of Jalapeno Cream Sauce and/or sour cream.

Step 14

Add jalapenos, cilantro, sour cream (or yogurt), garlic, lime juice, and salt to a food processor or blender and blend until smooth.

Step 15

Stream in oil as it mixes until it emulsifies.

Step 16

Taste and add more salt or lime juice as needed.  If it’s too spicy, add more sour cream (or yogurt).

Step 17

Store in the refrigerator for up to 6 days.  Can be made in advance.