1medium-sizedzucchini squash, chopped the size of corn,
1/3cupchopped green onions or chives,
1(7-ounce) canMexicorn, drained,
12flour or corn tortillas,
12thindeli slices of H-E-B colby cheese,
1Heat oven to 450 degrees F.
2Line two baking sheets with foil and spray with non-stick cooking spray.
3Combine squash, onions, corn and tomato in a small bowl; set mixture aside.
4Place 3 tortillas on each sheet pan.
5Place 1 slice of H-E-B Colby Jack Cheese on each tortilla (trim slices to fit tortilla).
6Spread 1/4-cup mixture over cheese slice.
7Top each quesadilla with another slice of cheese and tortilla.
8Spray the tops of the tortillas with non-stick cooking spray and bake in oven for 5 minutes.
9Remove from oven, turn quesadillas over and bake another 5 minutes or until cheese is melted and tortillas are golden brown.
10Remove from oven, let cool 5 minutes and place on cutting surface.
11Cut into wedges and serve
No Nutritional Information Available