Yield: 12 servings

24 8” tortillas
½ Tbsp. vegetable oil
3 garlic cloves, minced
 1½ oz. white wine
1½ tsp. ground cumin
¾ cup chicken stock
1¼ cups heavy cream
as needed, flour slurry
¾ cup Parmesan cheese, grated
3 cups red quinoa, cooked
½ cups black quinoa, cooked
1½ cups corn, grilled on the cob, kernels cut off
11 oz. baby bella mushrooms, sliced, sautéed
¼ cup cilantro, chopped
6 oz. arugula greens
24 oz. Oaxaca cheese, shredded
3 cups aji amarillo sour cream (recipe follows)

Aji Amarillo Cream:
3 cups sour cream
½ cup aji amarillo puree, commercially prepared
as needed, kosher salt

For aji amarillo cream: In a medium bowl, combine all ingredients. Reserve refrigerated for service.

For quesadillas: Preheat flat-top grill to 350°F. In a small saucepan over medium heat, add oil. Add garlic and cook for 3 minutes. Add white wine and cumin; cook for an additional 3 minutes. Add stock and heavy cream. Thicken with flour slurry. Add Parmesan cheese, stirring to melt.

In a large stockpot over medium heat, combine cooked quinoa, grilled corn, sautéed mushrooms, cilantro and creamy Parmesan sauce. Stir well to combine and season to taste. Reserve warm.

To plate: Place two tortillas on a flat work surface. Layer the following on one half of each tortilla: 2 oz. quinoa risotto, ¼ oz. arugula and 1 oz. Oaxaca. Fold over to form quesadilla and grill on a hot flat-top grill until golden brown on both sides and cheese is melted. Serve with 2 oz. aji amarillo sour cream.