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Corn and squash quesadilla

Recipe Information

Description:
Corn and squash quesadilla is a delicious Mexican recipe usually served as a main dish. It requires about 40 minutes of prep time and about 10 minutes of cooking time for a combined total time of 50 minutes. The overall cooking skill level is considered easy. This recipe will yield 6 servings if prepared as directed.
Servings 6
Preparation Time 40 Minutes
Cook Time 10 Minutes
Total Time 50 Minutes
Difficulty Easy
Main Ingredient Corn; Squash
Category Rice & Grains; Vegetables
Meal Lunch; Dinner
Type Main Dish
Cuisine Mexican
Cook Method Grilling
Diet

Ingredients

  • 1 ear of corn

  • 3 medium corn tortillas

  • 1/2 squash, cut lengthwise

  • 1/4 onion

  • 1 jalapeño pepper

  • 1/2 tablespoon basil

  • 3/4 tablespoon oregano

  • 1/8 teaspoon salt

  • 1/8 teaspoon cumin seed

  • 1/2 cup Monterey Jack cheese, shredded

  • 1 tablespoon olive oil

Directions

  • Grill the ear of corn over medium heat. Let cool and cut the kernels off the cob.

  • Grill the squash, onion, and jalapeño pepper for 10 minutes, turning halfway. When cool, chop the vegetables. Place in a large bowl and add the grilled corn, basil, oregano, salt, and cumin.

  • Spread the vegetables evenly on each tortilla and fold in half.

  • Heat olive oil in a large skillet and cook each quesadilla on medium heat for 2 minutes on each side.

Nutrition (per serving)

  • Calories: 324 cal

  • Total fat: 18g

  • Cholesterol: 25mg

  • Sodium: 472mg

  • Carbohydrate: 35g

  • Fiber: 7g

  • Protein: 13g