Categories: Vegetables

Ingredients

• 4 ears fresh corn
• 4 medium-size sweet onion
• Vegetable cooking spray
• 3 poblano chile peppers
• 1 garlic clove, pressed
• 2 Tbsp. chopped fresh basil
• 1 Tbsp. chopped fresh oregano
• 1/2 tsp. salt
• 1/2 tsp. ground cumin

Directions

1. Remove husks from corn; cut squash in half lengthwise, and cut onion into 1/4-ich-thick slices. Coat corn, squash, and onion with cooking spray, and set aside.
2. Grill chile peppers, covered with grill lid, over medium-high heat (350 to 400 degrees) 5 minutes on each side.
3. Grill squash, cut sides down, covered with grill lid, over medium-high heat 5 minutes; turn squash, and grill 2 more minutes.
4. Cut corn kernels from cob. Chop vegetables, discarding chile pepper seeds; place corn kernels and vegetables in a large bowl. Toss with remaining ingredients.

5. Grilled Corn-and-Squash Quesadillas:

6. Spoon 1 recipe Grilled Corn and Squash evenly on half of 12 (8-inch) flour tortillas, and sprinkle each portion with 2 cups (8 oz.) shredded Monterey Jack cheese. Fold tortillas over filling. Cook, in batches, on a hot, lightly greased griddle or nonstick skillet 2 to 3 minutes on each side or until lightly browned. Serve immediately.

7. makes 12 servings

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