Preheat the grill to 375F.
Start by grilling the corn and poblanos until charred, about 15 minutes. The last two minutes before they are done, add the green onions. Remove from heat and let sit.
Once cool enough to handle mince up the green onions, discarding the root ends. Add to a large bowl. Next remove the kernels from the cobs and add to the bowl as well.
To break down the poblanos, remove the charred skin. Slice the side open and remove the stem and seeds. Chop into ¼ inch dice. Add to the bowl along with the shredded cheese. Mix together.
To make the quesadilla coat one side of a tortilla with a little vegetable oil and place on the grill, top with a handful of the cheese, pepper and corn mixture. Top with another tortilla, oiled side up. Close the grill, cook for 1-2 minutes until golden brown, flip and cook another minute or so. The cheese should be melted and the tortilla crisped. It can go quickly so keep an eye on them. Continue with remaining tortillas and mixture.
Let the quesadillas rest for a second before cutting up. While they rest make the avocado topping. Cube up both avocados and place in a bowl. Squeeze both limes over and season with salt and pepper. Stir.
Serve the quesadillas with the avocado relish, salsa and hot sauce.
Recipe Courtesy of Megan Mitchell
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