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