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Corn 'n' Squash Quesadillas Recipe

Photo by: Taste of Home

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Grilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. Field editor Mildred Sherrer of Bay City, Texas shared the recipe.

This recipe is:

Healthy

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6 Servings
Prep: 40 min. Cook: 10 min.

Ingredients

2 medium ears sweet corn, husks removed
2 medium yellow summer squash, halved lengthwise
1/2 small sweet onion, cut into 1/4-inch slices
1 to 2 jalapeno peppers
1 tablespoon minced fresh basil
1-1/2 teaspoons minced fresh oregano
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground cumin
6 flour tortillas (8 inches), warmed
1 cup (4 ounces) shredded Monterey Jack cheese
1 tablespoon canola oil

Directions

Grill corn, covered, over medium heat for 10 minutes; turn. Place the squash, onion and jalapenos on grill; cover and cook for 5-6 minutes on each side. When vegetables are cool enough to handle, remove corn from the cobs, chop the squash and onion, and seed and chop the jalapenos. Place in a large bowl.
Stir in the basil, oregano, garlic, salt and cumin. Place 1/2 cup filling on one side of each tortilla; sprinkle with cheese. Fold tortillas over filling. On a griddle or large skillet, cook quesadillas in oil over medium heat for 1-2 minutes on each side or until heated through. Cut into wedges. Yield: 6 servings.

Nutritional Analysis: 1 quesadilla (prepared with reduced-fat cheese) equals 266 calories, 10 g fat (3 g saturated fat), 13 mg cholesterol, 514 mg sodium, 36 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 vegetable.

Corn 'n' Squash Quesadillas published in Taste of Home August/September 2005, p58

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