Grilled Vegetable Quesadillas with Corn Relish

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!