Ingredients
- 3 large ears corn, husks and silk removed
- 4 low-fat burrito-size (8- to 10-inch) flour tortillas
- 4 ounce reduced-fat monterey jack cheese, shredded (1 cup)
- 1/2 cup mild or medium-hot salsa
- 2 cup green onions, thinly sliced
Preparation
Baking Directions:
1.Prepare outdoor grill for covered direct grilling over medium-high heat.
2.Place corn on hot grill rack over medium-high heat.
Cover grill and cook corn, turning frequently, until brown in spots, 10 to 15 minutes.
3.Transfer corn to plate; set aside until cool enough to handle.
When cool, with sharp knife, cut kernels from cobs.
4.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.
5.Place quesadillas on hot grill rack.
Grill quesadillas, turning once, until browned on both sides, 1 to 2 minutes.
Transfer to cutting board; cut each quesadilla into 3 pieces.
Tips:
Each serving: About 330 calories, 16g protein, 47g carbohydrate, 11g total fat (5g saturated), 10g fiber, 20mg cholesterol, 940mg sodium
