Grilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. Field editor Mildred Sherrer of Bay City, Texas shared the recipe.
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) * 1 cup (4 ounces) shredded Monterey Jack cheese * 1 tablespoon canola oil
SERVINGS 6 CATEGORY Side Dish METHOD Grill (gas or charcoal) PREP 40 min. COOK 10 min. TOTAL 50 min.
DIRECTIONS
Grill corn, covered, over medium heat for 10 minutes; turn. Place squash, onion and jalapenos on grill; cover and cook for 10 minutes, turning once. 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. 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. Yield: 6 servings. Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
NUTRITIONAL INFO
Nutritional Analysis: 1 quesadilla (prepared with reduced-fat cheese) equals 266 calories, 10 g fat (3 g saturated fat), 13 mg cholesterol, 514 mg sodium, 36 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 vegetable.
__________________
**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
