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Ingredients Jump to Instructions ↓

  1. Corn & Squash Quesadillas

  2. 2 medium ears sweet corn, husks removed

  3. 2 medium yellow summer squash, cut in half lengthwise

  4. 1/2 small sweet onion cut into 1/4 inch slices

  5. 2 jalapeno peppers

  6. 1 garlic clove, minced

  7. 1 tablespoon fresh basil, minced

  8. 1 1/2 teaspoons fresh oregano, minced

  9. 1/4 teaspoon salt

  10. 1/4 teaspoon ground cumin

  11. 6 8-inch flour tortillas

  12. 1 cup Monterey Jack cheese, shredded

  13. 1 tablespoon canola oil

  14. Grill corn over medium heat for about 10 minutes while turning the

  15. corn every few minutes. Grill the squash, onions and jalapenos on

  16. the grill and cook for 10 minutes, turning once. Remove and let

  17. cool slightly. Remove the corn from the cobs and chop the squash

  18. and onion. Seed and chop the jalapenos. Place in a large bowl.

  19. Stir in the basil, oregano, garlic, salt and cumin. Place a 1/2 cup

  20. of the filling on one side of each tortilla. Sprinkle with the

  21. cheese. Fold the tortillas over the filling. Use a large skillet

  22. to cook the quesadillas over medium heat with a little oil. Cook

  23. for 1-2 minutes on each side. Cut into wedges and serve.

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