Kosher salt and freshly ground black pepperto taste (see notes)
1cupshredded 4 cheese Mexican
10 -12large flour tortillas
2cupsshredded Monterey Jack with Jalapenodivided
1Roma tomatodiced (optional)
Cook quinoa according to package instructions. Set aside.
In a large bowl, combine quinoa, enchilada sauce, salsa verde, corn, black beans, onion, cumin, cayenne pepper, and cilantro; season with salt and pepper, to taste if necessary. Stir in 4 cheese Mexican and mix to incorporate.
Preheat a griddle over medium heat. Brush one side of tortillas with butter.
Place a tortilla, buttered side down, on hot pan or griddle. Spoon 1/3 cup quinoa mixture over the tortilla; sprinkle with 1/3 cup of Monterey Jack cheese. Top with a second tortilla, buttered side up. Cook until the tortilla is golden on the first side. Carefully flip the quesadilla to the other side. Continue cooking until the second side is golden and the cheese is melted. Repeat with the remaining tortillas and fillings.