Quesadillas are the perfect week-night meal in my opinion. They don’t require much prep or cooking time, it is easy to incorporate whole grains, veggies and protein and it is a meal that the entire family will enjoy. It was also a meal I made quite frequently while in college and cooking for myself.
Mexican food is also a comfort food for me and more often than not, when it comes from a restaurant it is full of fried food, huge portions and endless chips. Which is why I usually prefer to make it myself. I can listen to my cravings and not go overboard. Next on my Mexican food list? Estela’s authentic enchiladas!
Zucchini & Corn Quesadilla
- 1 medium zucchini, diced
- 1/4 white onion, diced
- 1 cup organic corn
- 2 French Meadow Bakery Sprouted Tortillas
- 1/2 cup shredded cheese
- jalapeño sour cream (2 parts reduced fat sour cream, 1 part diced canned jalapeños)
Heat 1 Tbsp olive oil in large sauté pan. Heat zucchini and onion until soft, add corn, season with cumin and cayenne pepper and set aside. Heat a tortilla in large pan, sprinkle with cheese and zucchini mixture and fold over in half. When cheese has melted cut in half and serve along with some black or refried beans and jalapeño sour cream.