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Quesadillas 30

This Quesadillas 30 recipe uses Salt, Monterey Jack Cheese Shredded, and Canola Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/4 tsp
• 1 cup
• 1 tbsp

Method (preview)

1. 1

   Grill corn over medium heat for about 10 minutes while turning the corn every few minutes.

2. 2

   Grill the squash, onions and jalapenos on the grill and cook for 10 minutes, turning once.

3. 3

   Remove and let cool slightly.

4. 4

   Remove the corn from the cobs and chop the squash and onion.

5. 5

   Seed and chop the jalapenos.

6. 6

   Place in a large bowl.

7. 7

   Stir in the basil, oregano, garlic, salt and cumin.

8. 8

   Place a 1/2 cup of the filling on one side of each tortilla.

9. 9

   Sprinkle with the cheese.

10. 10

    Fold the tortillas over the filling.

11. 11

    Use a large skillet to cook the quesadillas over medium heat with a little oil.

12. 12

    Cook for 1-2 minutes on each side.

13. 13

    Cut into wedges and serve.