Using raw vegetables in these grilled quesadillas yields a crisp-tender texture and a decidedly fresh flavor perfect for a hot day. Plus, it's a great way to save time.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat grill to low; lightly oil grates. Cut off tip of each cob. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels (you should have about 2 cups). Discard cobs.

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  • Add sliced scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss to combine. Set corn relish aside.

  • Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on bottom half of each tortilla. Top with squash, bell pepper, scallion pieces, and remaining cheese; season with salt and pepper. Fold top half of tortillas over filling to close.

  • Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes. Cut into wedges; serve immediately with corn relish.

Cook's Notes

Combining a range of colorful vegetables ensures a wide variety of tastes and a good sampling of nutrients.

Reviews (1)

19 Ratings
  • 5 star values: 3
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
07/19/2008
This was so easy. If I can make them anyone can. I have diabeties and I am always looking for something that won't raise my blood sugar. After this meal I checked my blood and it was fine. This dish will be added to my list of things that I can eat and enjoy!