Using raw vegetables in these grilled quesadillas yields a crisp-tender texture and a decidedly fresh flavor perfect for a hot day. Plus, it’s a great way to save time.
Ingredients:
- 2 Tab olive oil, plus more for grates
- 8 ears corn (husks and silks removed), or 1 package (10 ounces) corn kernels, thawed
- 2 bunch scallions, half of bunch thinly sliced, other half cut into 2-inch lengths
- 2 Tab fresh lime juice
- Coarse salt and ground pepper
- 8 flour tortillas
- 3 c shredded Monterey Jack cheese
- 2 yellow squash, halved crosswise and thinly sliced lengthwise
- 2 orange bell pepper (ribs and seeds removed), thinly sliced
Directions:
- 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.
- Discard cobs.
- Add sliced scallions, lime juice, and oil to bowl.
- Season with salt and pepper.
- Toss to combine.
- Set corn relish aside.
- 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.
- 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: 8 as main or 12 as appetizer
Source: Villa Park Women’s League: Exploring the Fresh Tastes of Mexico
