Taste of Home
Corn ‘n’ Squash Quesadillas
TOTAL TIME: Prep: 40 min. Cook: 10 min.
YIELD: 6 servings.
Grilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. —Mildred Sherrer, Fort Worth, Texas
Ingredients
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2 medium ears sweet corn, husked
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2 medium yellow summer squash, halved lengthwise
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1/2 small sweet onion, cut into 1/4-inch slices
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1 to 2 jalapeno peppers
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1 tablespoon minced fresh basil
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1-1/2 teaspoons minced fresh oregano
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1 garlic clove, minced
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1/4 teaspoon salt
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1/4 teaspoon ground cumin
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6 flour tortillas (8 inches), warmed
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1 cup shredded Monterey Jack cheese
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1 tablespoon canola oil
Directions
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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.
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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.
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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