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
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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