Corn ‘n’ Squash Quesadillas
Grilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. —Mildred Sherrer, Fort Worth, Texas
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 shredded Monterey Jack cheese
- 1 tablespoon canola oil
Reviews
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.