Corn & Squash Quesadillas

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Corn & Squash Quesadillas calories by ingredient


Introduction

Grilled Vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. Grilled Vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip.
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

Directions

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.