CORN & SQUASH QUE­SADIL­LAS

Country - - WHAT’S COOKING? MILDRED SHERRER CATHERINE GOZA -

FORT WORTH, TEXAS

40 min. • Cook: 10 min. • 6 serv­ings

medium ears sweet corn, husks re­moved medium yel­low sum­mer squash, halved length­wise small sweet onion, cut into ¼-inch slices to 2 jalapeno pep­pers tbsp. minced fresh basil tsp. minced fresh oregano gar­lic clove, minced tsp. salt tsp. ground cumin flour tor­tillas (8 inches), warmed cup shred­ded Mon­terey Jack cheese tbsp. canola oil 2 2 1

2 3

2 2

½

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