Grilled Vegetable Quesadillas with Corn Relish

Like other recipes we've made from this book, it was very bland. Our suggestion was to try adding some red onion to the insides. Or somehow letting the veggies marinate in something first. Maybe an Italian dressing? This is what I get for trying to be healthy.

• vegetable oil for grill
• 4 ears corn, kernels removed, or 1 package (10 oz) frozen corn kernels, thawed
• 1 bunch scallions, trimmed, half thinly sliced crosswise, the other half cut into 2-inch lengths
• 1 Tbsp fresh lime juice
• 1 Tbsp olive oil
• coarse salt and freshly ground black pepper
• 4 large flour tortillas (10-inch size)
• 1 1/2 cups shredded Monterey Jack cheese (6 oz)
• 1 yellow squash, halved crosswise and thinly sliced lengthwise
• 1 red, orange, or yellow bell pepper, ribs and seeds removed, thinly sliced 

Heat grill to low, lightly oil grates. Make corn relish: in a bowl, combine corn kernels, sliced scallions, lime juice, and oil. Season with salt and pepper, and toss to combine. 

Place tortillas on work surface. Dividing evenly, sprinkle half the cheese on lower 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. 

Grill quesadillas, covered, until browned in spots and cheese is melted, 3-4 minutes per side. Cut into wedges; serve immediately with corn relish. 

NOTES: We used canned corn. Fresh corn wasn't in season and I've had bad experiences with frozen corn (the texture, the taste, etc.). Our relish had an odd aftertaste. None of us could place it, but just a head's up. 

Also, we used pepper jack cheese because it's what I had. I thought I bought the right cheese but apparently I forgot so pepper jack it was. It was SPICY! I was so not expecting that. I've had pepper jack before, on burgers and such. But dang! My mouth was on fire!

Serves 4

Total Time: 20 minutes

Recipe from Everyday Food - Fresh Flavor Fast cookbook