Grilled Vegetable Quesadillas with Corn Relish Recipe

Name: Grilled Vegetable Quesadillas with Corn Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil, for grill; 4 ears corn, kernels removed, or 1 package (10 ounces) frozen corn kernels, thawed; 1 bunch scallions, trimmed, half thinly sliced crosswise, the other half cut into 2-inch lengths; 1 tablespoon fresh lime juice; 1 tablespoon olive oil; Coarse salt and freshly ground pepper; 4 large flour tortillas (10-inch size); 1 1/2 cups shredded Monterey Jack cheese (6 ounces); 1 yellow squash, halved crosswise and thinly sliced lengthwise; 1 red, orange, or yellow bell pepper, ribs and seeds removed, thinly sliced

Servings: persons

Vegetable oil, for grill
4 ears corn, kernels removed, or 1 package (10 ounces) frozen corn kernels, thawed
1 bunch scallions, trimmed, half thinly sliced crosswise, the other half cut into 2-inch lengths
1 tablespoon fresh lime juice
1 tablespoon olive oil
Coarse salt and freshly ground pepper
4 large flour tortillas (10-inch size)
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
1 yellow squash, halved crosswise and thinly sliced lengthwise
1 red, orange, or yellow bell pepper, ribs and seeds removed, thinly sliced

1
Heat grill to low (see page 367 for instructions); lightly oil grates.
2
Make corn relish: In a bowl, combine corn kernels, sliced scallions, lime juice, and oil.
3
Season with salt and pepper, and toss to combine.
4
Place tortillas on a work surface.
5
Dividing evenly, sprinkle half the cheese on lower half of each tortilla; top with squash, bell pepper, scallion pieces, and remaining cheese.
6
Season with salt and pepper.
7
Fold top half of tortillas over filling to enclose.
8
Grill quesadillas, covered, until browned in spots and cheese is melted, 3 to 4 minutes per side.
9
Cut into wedges; serve immediately with corn relish.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Vegetable oil, for grill, 4 ears corn, kernels removed, or 1 package (10 ounces) frozen corn kernels, thawed, 1 bunch scallions, trimmed, half thinly sliced crosswise, the other half cut into 2-inch lengths, 1 tablespoon fresh lime juice, and more.

Yes, Grilled Vegetable Quesadillas with Corn Relish falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Vegetable Quesadillas with Corn Relish

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