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.

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

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    290
    (
    Calories from Fat
    130),
    % Daily Value
    Total Fat
    14g
    14%
    (Saturated Fat
    7g,
    7%
    ),
    Cholesterol
    30mg
    30%;
    Sodium
    1060mg
    1060%;
    Total Carbohydrate
    30g
    30%
    (Dietary Fiber
    2g
    2%
      Sugars
    4g
    4%
    ),
    Protein
    11g
    11%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    10%;
    Calcium
    30%;
    Iron
    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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