CORN 'N' SQUASH QUESADILLAS

Corn 'n' Squash Quesadillas image

Grilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. -Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 12

Previous Next

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

Steps:

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 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 : Calories 301 calories, Fat 12g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 454mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges