Corn ‘n’ Squash Quesadillas
Total TimePrep: 40 min. Cook: 10 min.
I found this recipe while searching for ways to use the summer squash from our garden. (Bonus: I also used the jalapenos, oregano and basil growing there.) My husband and I enjoyed these very much and found them to be a tasty alternative to plain cheese quesadillas. The sweet corn and yellow squash flavors complement each other well. I didn't have access to a grill for the vegetables, but I boiled the corn cob on the stovetop and browned the other vegetables in a separate pan. It worked just as well, and we will make them again soon.
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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