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Fast & Easy Recipe For Vegetable Quesadillas With Corn Relish

Sunday BBQ: Vegetable Quesadillas With Corn Relish

In an attempt to reduce my carbon footprint, I've decided to prepare a grilled meal sans meat for my friends this weekend.

At the farmers market, I couldn't resist picking up abundant corn and yellow squash; the two will star in a monterey jack quesadilla that'll brown beautifully over the flame. But unlike any vegetable-filled tortilla I've had in the past, I'm going to keep the vegetables fresh by leaving them uncooked — a time-saver that'll also lend the meal a satisfying crunch. The finishing touch? A tangy corn and scallion salsa. Get the recipe now.

Fresh Vegetable Quesadillas with Corn Relish

Fresh Vegetable Quesadillas with Corn Relish

Fast & Easy Recipe For Fresh Vegetable Quesadillas with Corn Relish

Ingredients

  1. 1 tablespoon olive oil, plus more for grates
  2. 4 ears corn (husks and silks removed), or 1 package (10 ounces) frozen corn kernels, thawed
  3. 1 bunch scallions, half of bunch thinly sliced, other half cut into 2-inch lengths
  4. 1 tablespoon fresh lime juice
  5. Coarse salt and ground pepper
  6. 4 flour tortillas (10-inch)
  7. 1-1/2 cups shredded Monterey Jack cheese (6 ounces)
  8. 1 yellow squash, halved crosswise and thinly sliced lengthwise
  9. 1 orange bell pepper (ribs and seeds removed), thinly sliced

Directions

  1. 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.
  2. Add sliced scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss to combine. Set corn relish aside.
  3. 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.
  4. Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes. Cut into wedges; serve immediately with corn relish.

Serves 4.

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Nyrina-Windu Nyrina-Windu 7 years
Looks great!
Nyrina-Windu Nyrina-Windu 7 years
Looks great!
neonbee neonbee 7 years
Sounds yummy!
neonbee neonbee 7 years
Sounds yummy!
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