Here's a fun quesadilla appetizer that your family will love! Grilled fresh summer squash and buttery Manchego cheese make a unique quesadilla filling that tastes amazing with a nectarine and tomato salsa.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
40 mins
total:
50 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

160 calories; protein 6.2g 12% DV; carbohydrates 24g 8% DV; exchange other carbs 1.5; dietary fiber 3.9g 16% DV; sugars 5.1g; fat 5.3g 8% DV; saturated fat 2.5g 12% DV; cholesterol 13.4mg 5% DV; vitamin a iu 692.6IU 14% DV; vitamin c 17.5mg 29% DV; folate 23.3mcg 6% DV; calcium 128mg 13% DV; iron 0.8mg 5% DV; magnesium 41.7mg 15% DV; potassium 353.4mg 10% DV; sodium 286.8mg 12% DV.