Using raw vegetables in these grilled quesadillas yields a crisp-tender texture and a decidedly fresh flavor. Because this dish takes little preparation and uses the season’s best produce, it’s a great meal to prepare on a busy summer day.
Ingredients
serves 4
Step 1
Heat grill to low (see page 367 for instructions); lightly oil grates.
Step 2
Make corn relish: In a bowl, combine corn kernels, sliced scallions, lime juice, and oil. Season with salt and pepper, and toss to combine.
Step 3
Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on lower 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 enclose.
Step 4
Grill quesadillas, covered, until browned in spots and cheese is melted, 3 to 4 minutes per side. Cut into wedges; serve immediately with corn relish.
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