In a medium bowl, combine salsa, cilantro and lime juice. In second bowl, combine 1/2 cup salsa mixture, beans and corn. Set aside remaining salsa mixture.

Sprinkle cheese evenly on one side of each tortilla; divide beef evenly among tortillas. Top with scant 1/4 cup of bean mixture. Fold tortillas in half.

Place quesadillas on grid over medium, ash-covered coals. Grill, uncovered, 4 to 5 minutes or until golden brown; turn once. Serve with reserved salsa mixture.

Recipe Courtesy of Washington State Beef Commission.