Heat a griddle over medium heat. Add oil. Add 1 or 2 tortillas at a time and sprinkle each tortilla with ½ cup cheese.

Cook about 3 to 4 minutes, or until golden. Enclose with remaining tortillas, flip, and cook 3 to 4 more minutes, or until golden.

Set aside to cool slightly and cut into triangles.

In a food processor, purée all dip ingredients until smooth and set aside.

On a medium open flame, place the flat side of onion and char until blackened, 3 to 5 minutes.

When slightly cooled, peel, cut into small dice and set aside. In a small skillet, heat oil. Add corn and cook 3 to 5 minutes, or until golden.

Place in a mixing bowl and add sea salt, pepper, lime juice, agave, and cilantro.

Add charred onion.

To serve, place dip in a serving bowl, top with salsa, and serve quesadilla wedges on the side for dipping.

Tip: Give your quesadilla a little extra crisping time in the pan to get that restaurant-quality crunch and golden color. It’s worth the effort and helps hold its structure for dipping.