Stem and mince cilantro.

Cut tomatoes into 1/4" rounds. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

Halve lime and juice.

Peel and mince shallot.

Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil.

Add corn, shallots, and jalapeños (to taste) to hot pan. Stir occasionally until browned and tender, 4-6 minutes.

Add tomatoes, 1/2 tsp. salt, and a pinch of pepper. Stir constantly until tomatoes are tender, 2-3 minutes.

Remove from burner. Transfer to a heat-safe mixing bowl. Wipe pan clean and reserve.

Add 5 tsp. lime juice (reserve remaining for crema) and half the cilantro (reserve remaining for garnish) to bowl. Stir to combine. Set aside.

While filling cooks, continue recipe.

In another mixing bowl, combine chipotle crema, 1 tsp. remaining lime juice, and a pinch of salt. Set aside.

Place tortillas on a clean work surface. Evenly divide half the shredded cheese among tortillas. Top evenly with 3/4 the filling (to taste; reserve remaining for topping), then remaining shredded cheese.

Fold tortillas over filling, pressing gently to adhere. Repeat with remaining tortillas.

Return pan used to cook filling to medium-low heat and add 1 tsp. olive oil. Working in batches, place two or three quesadillas in hot pan (there should be no overlap). Cook until golden-brown, 2-4 minutes per side.

Repeat with remaining quesadillas, adding 1 tsp. olive oil for each batch, if necessary.

Remove from burner.

Plate dish as pictured on front of card, halving quesadillas, if desired, and topping with crema, remaining filling (to taste), cotija, and remaining cilantro. Bon appétit!