Nutrition per serving may change if servings are adjusted.
1 ear corn, husked
¼ of a fresh poblano chile pepper or green sweet pepper
¼ of a yellow summer squash, cut lengthwise into ¼-inch slices
1¼-inch slice red onion
Nonstick cooking spray
¼ teaspoon black pepper
2 (7 inch) low-carb flour tortillas
½ cup shredded reduced-fat Mexican cheese blend (2 ounces)
½ cup pico de gallo
¼ cup plain fat-free Greek yogurt
Fresh cilantro leaves (optional)
Lightly coat corn, pepper, squash, and onion with cooking spray. Grill corn and poblano pepper, covered, over medium heat 4 minutes. Add onion; grill, covered, 5 minutes. Add squash; grill, covered, 3 minutes more or until vegetables are tender and lightly charred, turning corn frequently and pepper, onion, and squash once.
Cut corn kernels off cob. Coarsely chop poblano pepper, onion, and squash. Sprinkle vegetables with black pepper. Spoon vegetables onto tortillas just below centers; sprinkle with cheese. Fold tortillas in half over filling. Coat with cooking spray; press lightly.
Grill quesadillas, covered, over medium heat 3 to 4 minutes or until golden and crisp, carefully turning once. Cut into quarters. Serve with cheese, pico de gallo, yogurt, and cilantro.