Lunch

Corn and Squash Quesadillas is for Lunch.

Corn and Squash Quesadillas takes 40 minutes to prepare.

Corn and Squash Quesadillas takes 10 minutes to cook.

Corn and Squash Quesadillas makes 1 servings.

The ingredients for Corn and Squash Quesadillas are:

Sweet Corn, Fresh, 1 ear, medium (6-3/4" to 7-1/2" long) husks removed
Corn Tortillas, 3 tortilla, medium (approx 6" dia)
*Summer Squash, .5 medium cut halved lengthwise
Onions, raw, .25 small cut into 1/4 inch slices
Jalapeno Peppers, 1 pepper
Basil, .5 tbsp
Oregano, ground, .75 tbsp
Cloves, ground, .25 tbsp or use 1/2 minced clove
Salt,1/8 tsp
*Cumin seed,1/8 tsp
Monterey Cheese, .5 cup, shredded (2 oz)
Olive Oil, 1 tbsp

Here is how you make Corn and Squash Quesadillas:

Grill corn, covered, over medium heat for 10 minutes; turn. Place the squash, onion and jalapenos on grill; cover and cook for 5-6 minutes on each side. When vegetables are cool enough to handle, remove corn from the cobs, chop the squash and onion, and seed chop the jalapenos. Place in a large bowl.Stir in basil, oregano, garlic, salt, and cumin. Place 1/2 cup of 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 thorough. Cut into wedges. Yield is 3 servings.Serving Size: makes 3 servingsNumber of Servings: 1Recipe submitted by SparkPeople user CATHYJR73.

The nutritional information for Corn and Squash Quesadillas is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 647.2

• Total Fat: 35.3 g
• Cholesterol: 50.3 mg
• Sodium: 943.2 mg
• Total Carbs: 66.9 g
• Dietary Fiber: 13.1 g
• Protein: 24.8 g

Corn and Squash Quesadillas is Mexican cuisine.

The dietary needs meet for Corn and Squash Quesadillas is Vegetarian