There's a myriad of ways to make a good vegetable quesadilla. You can put pretty much anything in a quesadilla and call it good-- especially if it's loaded with cheese. But this one uses raw vegetables (a lot of recipes call for sauteed ones), and therefore provides a texture that's a little different than you might typically find in a veggie quesadilla. It's delicious. By the time you grill the quesadilla, the veggies are crisp-tender, which makes for a really fresh tasting meal. Plus, it saves time to use raw veggies. Enjoy!
Fresh Vegetable Quesadillas
* 1 tablespoon olive oil, plus more for grates
* 4 ears corn (husks/silks removed), or 1 pkg (10 ounces) frozen corn, thawed
* 1 bunch scallions, half of bunch thinly sliced, other half cut into 2-inch lengths
* 1 tablespoon fresh lime juice
* Coarse salt and ground pepper
* 4 flour tortillas (10-inch)
* 1 1/2 cups shredded Monterey Jack cheese (6 ounces)
* 1 yellow squash, halved crosswise and thinly sliced lengthwise
* 1 orange bell pepper (ribs and seeds removed), thinly sliced
1. Heat grill to low; lightly oil grates (We actually do our quesadillas on an electric griddle, so we don't have to mess with this step). Cut off tip of each cob. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels (you should have about 2 cups). Discard cobs. Or if you're using frozen corn kernels, thaw them and put them into a bowl.
2. Add sliced scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss to combine. Set corn relish aside.
3. Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on bottom 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 close.
4. Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes. Cut into wedges; serve immediately with corn relish.