Corn & Squash Quesadillas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Sweet Corn, Fresh, 1 ear, medium (6-3/4" to 7-1/2" long) husks removed Corn Tortillas, 3 tortilla, medium (approx 6" dia) *Summer Squash, .5 medium cut halved lengthwise Onions, raw, .25 small cut into 1/4 inch slices Jalapeno Peppers, 1 pepper Basil, .5 tbsp Oregano, ground, .75 tbsp Cloves, ground, .25 tbsp or use 1/2 minced clove Salt,1/8 tsp *Cumin seed,1/8 tsp Monterey Cheese, .5 cup, shredded (2 oz) Olive Oil, 1 tbsp
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 chop the jalapenos. Place in a large bowl.
Stir in basil, oregano, garlic, salt, and cumin. Place 1/2 cup of 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 thorough. Cut into wedges. Yield is 3 servings.
Serving Size: makes 3 servings
Number of Servings: 1
Recipe submitted by SparkPeople user CATHYJR73.
Stir in basil, oregano, garlic, salt, and cumin. Place 1/2 cup of 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 thorough. Cut into wedges. Yield is 3 servings.
Serving Size: makes 3 servings
Number of Servings: 1
Recipe submitted by SparkPeople user CATHYJR73.
Nutritional Info Amount Per Serving
- Calories: 647.2
- Total Fat: 35.3 g
- Cholesterol: 50.3 mg
- Sodium: 943.2 mg
- Total Carbs: 66.9 g
- Dietary Fiber: 13.1 g
- Protein: 24.8 g
Member Reviews