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Corn 'n' Squash Quesadillas

 Corn 'n' Squash Quesadillas
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.
6 ServingsPrep: 40 min. Cook: 10 min.


  • 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


  • 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.

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Corn 'n' Squash Quesadillas (continued)

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.