Corn ‘n’ Squash Quesadillas

Total Time

Prep: 40 min. Cook: 10 min.


6 servings

Updated: Jun. 17, 2023
Grilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. —Mildred Sherrer, Fort Worth, Texas
Corn 'n' Squash Quesadillas Recipe photo by Taste of Home


  • 2 medium ears sweet corn, husked
  • 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


  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 1 side of each tortilla; sprinkle with cheese. Fold tortillas over filling. In a large cast-iron skillet or griddle, cook quesadillas in oil over medium heat until heated through, 1-2 minutes on each side. Cut into wedges.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 quesadilla: 301 calories, 12g fat (5g saturated fat), 17mg cholesterol, 454mg sodium, 38g carbohydrate (5g sugars, 3g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 medium-fat meat, 1/2 fat.

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