Corn ‘n’ Squash Quesadillas

Name: Corn 'n' Squash Quesadillas
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 6 servings.
Cuisine: Mexican Vegetarian Recipes
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

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

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. 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.

Editor's Note

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 medium-fat meat, 1 vegetable, 1/2 fat.

Originally published as Grilled Corn and Squash Quesadillas in Taste of Home August/September 2005

Reviews

Click stars to rate

Average Rating:

hwat22

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.