Grilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. Mildred Sherrer, Fort Worth, Texas.
Ingredients For Corn 'N' Squash Quesadillas Recipe
2 Medium ears sweet corn, husks removed
2 Medium yellow summer squash, halved lengthwise
0.5 inch Small sweet onion, cut into 1/4 slices
1 Jalapeno Peppers
1 tablespoon Minced Fresh Basil
1.5 teaspoon Minced fresh oregano
1 Garlic clove, minced
0.25 teaspoon Salt
0.25 teaspoon Ground Cumin
6 Flour tortillas , warmed
1 cup Shredded Monterey Jack Cheese
1 tablespoon Canola oil
Nutrition value
54
calories per serving
2 g Fat2 g Protein8 g Carbs3 g FiberOther
Current Totals
2 g Fat
2 g Protein
8 g Carbs
3 g Fiber
MacroNutrients
Carbs
8 g
Protein
2 g
Fiber
3 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
36 mg
Iron
1 mg
Vitamin A
20 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
25 mcg
Vitamin B12
0 mcg
Vitamin C
8 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
18 mg
Manganese
0 mg
Phosphorus
33 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
