Grilled Vegetable Quesadillas with Corn Relish

Name: Grilled Vegetable Quesadillas with Corn Relish
Yield: serves 4
Ingredients: Vegetable oil, for grill; 4 ears corn, kernels removed, or 1 package (10 ounces) frozen corn kernels, thawed; 1 bunch scallions, trimmed, half thinly sliced crosswise, the other half cut into 2-inch lengths; 1 tablespoon fresh lime juice; 1 tablespoon olive oil; Coarse salt and freshly ground pepper; 4 large flour tortillas (10-inch size); 1 1/2 cups shredded Monterey Jack cheese (6 ounces); 1 yellow squash, halved crosswise and thinly sliced lengthwise; 1 red, orange, or yellow bell pepper, ribs and seeds removed, thinly sliced

December 22, 2011

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.

Recipe notes

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