Corn 'n' Squash Quesadillas |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Grilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. Field editor Mildred Sherrer of Bay City, Texas shared the recipe. 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 (4 ounces) shredded monterey jack cheese |
1 tablespoon canola oil |
Directions:
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.
2. 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. On a griddle or large skillet, cook quesadillas in oil over medium heat for 1-2 minutes on each side or until heated through. Cut into wedges. Yield: 6 servings.
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