Corn and Pepper Jack Quesadillas
INGREDIENTS
- 3 large ears corn
- 4 whole grain or whole wheat burrito-size tortillas
- 4 oz. reduced-fat Monterey Jack cheese
- ½ c. mild or medium-hot salsa (no sugar) or pico de gallo
- 2 green onions
- 1 head romaine lettuce
- 1 tbsp. olive oil
- 1 tbsp. cider vinegar
- ½ tsp. coarsely ground pepper
- ¼ tsp. salt
DIRECTIONS
- Prepare charcoal fire or preheat gas grill for covered direct grilling over medium-high heat.
- Place corn on hot grill rack. Cover grill and cook corn 10 to 15 minutes or until brown in spots, turning frequently. Transfer corn to plate; cool until easy to handle. When cool, with sharp knife, cut kernels from cobs.
- Place tortillas on work surface. Evenly divide Monterey Jack, salsa, green onions, and corn on half of each tortilla. Fold tortilla over filling to make 4 quesadillas.
- Place quesadillas on hot grill rack. Cook quesadillas 1 to 2 minutes or until they are browned on both sides, turning over once. Transfer quesadillas to cutting board; cut each into 3 pieces.
- In large bowl, toss romaine with oil, vinegar, pepper, and salt. Serve quesadillas with romaine salad.
Recipe from: delish.com
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