Instructions: Use smoked chicken for added depth of flavor. Pork is also a good substitute.

To make salsa: Combine mango, jicama, chili, lime juice, cilantro and garlic

In a bowl. Season with salt and pepper. Refrigerate until ready to serve. Add the green onion to the salsa just before serving, then adjust seasonings and lime juice.

To make quesadillas: Bring a large pot of water to a boil. Blanch the corn until crisp-tender, about 3 to 5 minutes, then shock in ice water. Cut the kernels off, being careful not to cut too deeply into the cob. You should get about 2 cups. Set aside. Shred the chicken and set aside. Heat a medium pan over medium heat. Add the oil and shallot; cook until soft and translucent. Add the garlic and cumin; cook 1 minute longer. Remove pan from heat and add the corn and black beans. Season with the salt and pepper to taste.

Place 3 tortillas on a work surface. Distribute the chicken, corn-bean mixture and the grated cheese over the tortillas. Top with the remaining tortillas. Heat a griddle or large skillet over medium heat. Cook each quesadilla on both sides, turning as it browns and the cheese melts. Cut each quesadilla into 4 wedges while still warm and serve topped with the Mango-Jicama Salsa.

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