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Corn 'n' Squash Quesadillas Recipe
Corn 'n' Squash Quesadillas Recipe photo by Taste of Home

Corn 'n' Squash Quesadillas Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 40 min. Cook: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 40 min. Cook: 10 min.
MAKES: 6 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Corn 'n' Squash Quesadillas in Taste of Home August/September 2005, p58

Nutritional Facts

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.

Reviews for Corn 'n' Squash Quesadillas

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   (2)
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MY REVIEW
Reviewed Dec. 31, 2012

My sister and I loved this recipe. The two of us ate almost the entire batch the first time we made it! I mix up the filling ahead of time so it's a quick meal when we are in a hurry.

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