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Prep Time:40 minsAdditional Time:10 minsTotal Time:50 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:40 minsAdditional Time:10 minsTotal Time:50 minsServings:8Yield:8 servings
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:50 mins
Total Time:
50 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2mediumtomatoes, seeded and chopped2medium,ripe, yet firm, nectarines, pitted and chopped½cupchopped fresh cilantroplus additionalsprigsfor garnish¼cupfinely chopped onion1fresh jalapeñopepperorserrano chilepepper, stemmed, seeded and finely chopped (see Tip)3tablespoonslime juice2-3teaspoonsbottled green hot pepper sauce¾teaspoonkosher salt, divided12ouncesyellow summer squashand/orzucchiniCooking spray¼teaspoonground pepper¼teaspoondried oregano, crushed12(6 inch) corn tortillas3ouncesManchegooraged white Cheddar cheese, shredded (3/4 cup)¼cuplight sour cream
Cook Mode(Keep screen awake)
Ingredients
2mediumtomatoes, seeded and chopped
2medium,ripe, yet firm, nectarines, pitted and chopped
½cupchopped fresh cilantroplus additionalsprigsfor garnish
¼cupfinely chopped onion
1fresh jalapeñopepperorserrano chilepepper, stemmed, seeded and finely chopped (see Tip)
3tablespoonslime juice
2-3teaspoonsbottled green hot pepper sauce
¾teaspoonkosher salt, divided
12ouncesyellow summer squashand/orzucchini
Cooking spray
¼teaspoonground pepper
¼teaspoondried oregano, crushed
12(6 inch) corn tortillas
3ouncesManchegooraged white Cheddar cheese, shredded (3/4 cup)
¼cuplight sour cream
DirectionsFor salsa, combine tomatoes, nectarines, 1/2 cup cilantro, the onion, chile pepper, lime juice, hot pepper sauce and 1/2 teaspoon of the salt in a medium bowl. Set aside.Cut squash lengthwise into thin slices about 1/3-inch thick. Coat the squash slices with cooking spray. Sprinkle the slices with the remaining 1/4 teaspoon salt, the ground pepper and oregano.For a charcoal or gas grill, grill the squash slices on the rack of an covered grill directly over medium heat for about 7 minutes or until crisp-tender, turning once halfway through the grilling time. If desired, cover the grill grate with greased foil before adding the squash slices. Remove from the grill. Cool slightly. Coarsely chop the squash; set aside.Place six tortillas on a work surface. Divide the squash mixture among these tortillas. Sprinkle with Manchego (or Cheddar) cheese. Top with the remaining six tortillas. Coat the tortillas with the cooking spray. Press down slightly.Grill the quesadillas on the rack of a covered grill directly over medium heat for 3 to 5 minutes or until golden and crisp, turning once halfway through the grilling time. Cut the quesadillas into quarters; serve with the reserved salsa and the sour cream. If desired, garnish with cilantro sprigs.TipsTip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.Originally appeared: Diabetic Living Magazine
Directions
For salsa, combine tomatoes, nectarines, 1/2 cup cilantro, the onion, chile pepper, lime juice, hot pepper sauce and 1/2 teaspoon of the salt in a medium bowl. Set aside.Cut squash lengthwise into thin slices about 1/3-inch thick. Coat the squash slices with cooking spray. Sprinkle the slices with the remaining 1/4 teaspoon salt, the ground pepper and oregano.For a charcoal or gas grill, grill the squash slices on the rack of an covered grill directly over medium heat for about 7 minutes or until crisp-tender, turning once halfway through the grilling time. If desired, cover the grill grate with greased foil before adding the squash slices. Remove from the grill. Cool slightly. Coarsely chop the squash; set aside.Place six tortillas on a work surface. Divide the squash mixture among these tortillas. Sprinkle with Manchego (or Cheddar) cheese. Top with the remaining six tortillas. Coat the tortillas with the cooking spray. Press down slightly.Grill the quesadillas on the rack of a covered grill directly over medium heat for 3 to 5 minutes or until golden and crisp, turning once halfway through the grilling time. Cut the quesadillas into quarters; serve with the reserved salsa and the sour cream. If desired, garnish with cilantro sprigs.TipsTip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
For salsa, combine tomatoes, nectarines, 1/2 cup cilantro, the onion, chile pepper, lime juice, hot pepper sauce and 1/2 teaspoon of the salt in a medium bowl. Set aside.
Cut squash lengthwise into thin slices about 1/3-inch thick. Coat the squash slices with cooking spray. Sprinkle the slices with the remaining 1/4 teaspoon salt, the ground pepper and oregano.
For a charcoal or gas grill, grill the squash slices on the rack of an covered grill directly over medium heat for about 7 minutes or until crisp-tender, turning once halfway through the grilling time. If desired, cover the grill grate with greased foil before adding the squash slices. Remove from the grill. Cool slightly. Coarsely chop the squash; set aside.
Place six tortillas on a work surface. Divide the squash mixture among these tortillas. Sprinkle with Manchego (or Cheddar) cheese. Top with the remaining six tortillas. Coat the tortillas with the cooking spray. Press down slightly.
Grill the quesadillas on the rack of a covered grill directly over medium heat for 3 to 5 minutes or until golden and crisp, turning once halfway through the grilling time. Cut the quesadillas into quarters; serve with the reserved salsa and the sour cream. If desired, garnish with cilantro sprigs.
Tips
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)160Calories5gFat24gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
