Calabacita Quesadillas

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  • 30 min prep time
  • 30 min total time
  • 9 ingredients
  • 6 servings

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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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