Corn ‘N’ Squash Quesadillas

Name: Corn ‘N’ Squash Quesadillas
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 shredded Monterey Jack cheese; 1 tablespoon canola oil

12 ingredients

2 steps

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 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.