Grilled vegetable quesadillas 

This recipe uses vegetables that are in season in the summer months.

Ingredients

Vegetable oil spray
1 ear of corn, shucked
1 red bell pepper, cut in half, seeds and ribs removed
1 medium yellow squash, ends trimmed, cut in half lengthwise
½ small onion
4 ounces shredded low-fat Monterey Jack cheese (about 1 cup)
1 Italian plum tomato, diced
2 teaspoons lime juice
¼ teaspoon chili powder
1/8 teaspoon pepper
Vegetable oil spray 4 6-inch corn tortillas
½ cup low-sodium salsa
½ cup nonfat or low-fat sour cream

Directions

1. Using vegetable oil spray, lightly spray all surface areas of corn, bell pepper, squash and onion.
2. Over medium-hot coals (or medium-high heat if using gas, electric, propane or stove-top grill), grill corn on all sides until done, about 2 minutes per side; bell pepper, squash and onion should take 1 to 2 minutes. Place vegetables on a cutting board; let cool for about 10 minutes.
3. Dice bell pepper, squash and onion and place in a medium bowl.
4. Using a sharp knife, slice corn kernels off cob. Stir corn, cheese, tomato, lime juice, chili powder and pepper into vegetable mixture. Set aside.
5. Pre-heat a non-stick griddle or cast-iron skillet over medium heat. Using vegetable oil spray, lightly spray one side of a tortilla. Place tortilla, sprayed side down, on the griddle. Spread a heaping 1/3 cup of the vegetable-cheese mixture on half of the tortilla. Fold the other half of the tortilla over the filling. Cook for 1 to 2 minutes on each side, or until tortilla is golden-brown and cheese is melted. Remove and place on a cutting board. Repeat with remaining tortillas and filling.
6. To serve, cut quesadillas in half and place on a serving platter. Top each quesadilla with 1 tablespoon each of salsa and sour cream.

Nutrition information per serving