Skip Nav
Get the Dish
Make Your Own McDonald's Oreo Tiramisu and Experience the Magic
Cooking Basics
Keep Bread Fresh (Practically) Forever With This Trick
OREO
You Will Never Look at Oreos the Same Way Again After Reading These Facts

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.

Join The Conversation
Nyrina-Windu Nyrina-Windu 7 years
Looks great!
neonbee neonbee 8 years
Sounds yummy!
Summer Recipes to Feed a Crowd
How to Recycle and Dispose of Grilling Charcoal
Sweet Potato Cinnamon Roll Recipe
Easy Chicken Soup in an Instant Pot
From Our Partners
Latest Food
All the Latest From Ryan Reynolds