Corn ‘n’ Squash Quesadillas

Total Time:Prep: 40 min. Cook: 10 min.

Recipe by Mildred Sherrer, Fort Worth, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 17, 2023

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

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
TEST KITCHEN APPROVED

Corn ‘n’ Squash Quesadillas

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Yield:6 servings
Prep:40 min
Cook:10 min
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Ingredients

  • 2 medium ears sweet corn, husked
  • 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
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Directions

  1. 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. 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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