Calabacita Quesadillas

Dinner ready in 30 minutes! Enjoy these veggie quesadillas made using Old El Paso® Chiles and Salsa. Perfect if you love Mexican cuisine.

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Servings 6

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ingredients 9
Prep Time 30 min
Total Time 30 min

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

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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.

EXPERT TIPS

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Expert 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.