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Quesadilla de Calabacitas Recipe

Mexican · Main course · 25 min total

A classic Mexican quesadilla filled with tender zucchini, corn, and gooey cheese, perfect for a quick lunch or dinner.

Ingredients

• 2 medium zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 jalapeño, seeded and minced (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 flour tortillas (6-inch)
• 2 cups shredded Oaxaca or mozzarella cheese
• 2 tablespoons vegetable oil
• 1/4 cup chopped fresh cilantro (for garnish)
• Sour cream and salsa (for serving)

Instructions

1. Heat 1 tablespoon oil in a skillet over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and jalapeño (if using) and cook 1 minute more.
2. Add zucchini and corn, season with salt and pepper. Cook, stirring occasionally, until zucchini is tender, about 5-7 minutes. Remove from heat and stir in cilantro.
3. Lay tortillas flat. Divide cheese evenly among 4 tortillas, then top with the zucchini mixture. Cover with remaining tortillas.
4. Heat remaining oil in a large skillet or griddle over medium heat. Cook quesadillas one at a time (or more if pan allows) until golden brown and cheese melts, about 2-3 minutes per side.
5. Cut into wedges and serve with sour cream and salsa.

Tips

• For extra flavor, add a pinch of cumin or chili powder to the vegetables.
• You can use corn tortillas for a gluten-free option; cook them a bit longer to ensure they are crispy.
• Serve immediately for the best texture.

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