{"id":36717,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/corn-n-squash-quesadillas\/"},"modified":"2023-06-17T05:41:28","modified_gmt":"2023-06-17T10:41:28","slug":"corn-n-squash-quesadillas","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/corn-n-squash-quesadillas\/","title":{"rendered":"Corn &#8216;n&#8217; Squash Quesadillas"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Grilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. \u2014Mildred Sherrer, Fort Worth, 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add a little zip. &mdash;Mildred Sherrer, Fort Worth, Texas","recipeIngredient":["2 medium ears sweet corn, husked","2 medium yellow summer squash, halved lengthwise","1\/2 small sweet onion, cut into 1\/4-inch slices","1 to 2 jalapeno peppers","1 tablespoon minced fresh basil","1-1\/2 teaspoons minced fresh oregano","1 garlic clove, minced","1\/4 teaspoon salt","1\/4 teaspoon ground cumin","6 flour tortillas (8 inches), warmed","1 cup shredded Monterey Jack cheese","1 tablespoon canola oil"],"recipeInstructions":[{"@type":"HowToStep","text":"Grill corn, covered, over medium heat for 10 minutes; turn. Place the squash, onion and jalapenos on grill; cover and cook for 5-6 minutes on each side. When vegetables are cool enough to handle, remove corn from the cobs, chop the squash and onion, and seed and chop the jalapenos. Place in a large bowl."},{"@type":"HowToStep","text":"Stir in the basil, oregano, garlic, salt and cumin. Place 1\/2 cup filling on 1 side of each tortilla; sprinkle with cheese. Fold tortillas over filling. In a large cast-iron skillet or griddle, cook quesadillas in oil over medium heat until heated through, 1-2 minutes on each side. Cut into wedges."}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 301 calories","fatContent":"12g fat (5g saturated fat)","cholesterolContent":"17mg cholesterol","sodiumContent":"454mg sodium","carbohydrateContent":"38g carbohydrate (5g sugars","fiberContent":"3g fiber)","proteinContent":"11g protein. <b>Diabetic Exchanges<\/b>:  2 starch"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":2,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Mexican","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBucket"},"reviewBody":"My sister and I loved this recipe.  The two of us ate almost the entire batch the first time we made it!  I mix up the filling ahead of time so it's a quick meal when we are in a hurry.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePopsicle"},"reviewBody":"I found this recipe while searching for ways to use the summer squash from our garden. (Bonus: I also used the jalapenos, oregano and basil growing there.) My husband and I enjoyed these very much and found them to be a tasty alternative to plain cheese quesadillas. The sweet corn and yellow squash flavors complement each other well. I didn't have access to a grill for the vegetables, but I boiled the corn cob on the stovetop and browned the other vegetables in a separate pan. 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