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Corn and Pepper Jack Quesadillas

A quick and healthy recipe that your kids will even love.
3 large ears of corn, husks and silks removed
4 whole-wheat tortillas
1 cup reduced-fat Monterey Jack cheese, shredded
½ cup mild or medium salsa
2 green onions, thinly sliced
1 head romaine lettuce, thinly sliced
1 tablespoon cider vinegar
1 tablespoon olive oil

Serving Size:
Nutrition Facts: Calories: 330 | Carbohydrates: 47g | Dietary Fiber: 7g | Protein 16g

1. Heat grill and reduce to medium-high heat.
2. Place corn on hot grill rack, cover and cook corn 10-15 minutes, turning frequently.
3. Transfer corn to plate and cool until easy to handle. When cool, cut corn kernels from the cob.
Place tortillas on counter, and divide the cheese, salsa, green onions and corn on half of each tortilla. Fold tortillas over and press down.
Place quesadilla on hot grill rack and cook 1-2 minutes or until brown on both sides, turning over once. Transfer quesadilla to cutting board and cut into 3 pieces.
In a large bowl, toss romaine with oil and vinegar. Serve quesadillas with light romaine salad.