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Calabacita Quesadillas

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Calabacita Quesadillas
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6
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Dinner ready in 30 minutes! Enjoy these veggie quesadillas made using Old El Paso® Chiles and Salsa. Perfect if you love Mexican cuisine.

Ingredients

1
tablespoon olive oil
1
small zucchini, thinly sliced
1
small onion, chopped
1
ear corn, husk removed, kernels removed
1/2
teaspoon salt
6
(8-inch) flour tortillas
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles, drained
6
oz. (1 1/2 cups) shredded Cheddar cheese
1 1/2
cups Old El Paso™ Salsa

Directions

  • 1 Heat oil in large nonstick skillet over medium heat until hot. Add zucchini, onion, corn and salt; cook 4 to 5 minutes or just until vegetables are crisp-tender.
  • 2 Place 3 tortillas on work surface. Divide vegetable mixture evenly onto tortillas, spreading to within 1/2 inch of edges. Top with chiles; sprinkle with cheese. Top with remaining tortillas.
  • 3 In same large nonstick skillet, cook each quesadilla over medium heat for 2 minutes. Carefully turn quesadilla; cook an additional 2 to 3 minutes. Cut each quesadilla into eight wedges. Serve with salsa.
Tips  

Calabacita is a Mexican vegetable mixture of corn, zucchini, onion and chiles.

Quesadillas are flour tortillas that are stacked or folded over and filled with cheese, meat or refried beans. Our version is made with two tortillas sandwiching the filling. Usually served as appetizers, quesadillas are broiled or fried.

Keep cooked quesadillas warm in a 250°F. oven while preparing the rest of the recipe.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
130
)
Daily Value
Total Fat
14g
22%
(
Saturated Fat
7g
35%
)
Cholesterol
30mg
10%
Sodium
1060mg
44%
Total Carbohydrate
30g
10%
(
Dietary Fiber
2g
8%
,
Sugars
4g
)
Protein
11g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
30%
30%
Iron
10%
10%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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