Recipe: Calabacita Quesadillas (with corn, zucchini, and onion)

CALABACITA QUESADILLAS

1 tablespoon olive oil
1 small zucchini, thinly sliced
1 small onion, chopped
1 ear corn, husk removed and kernels removed
1/2 teaspoon salt
6 (8 inch) flour tortillas
1 (4.5 oz) can Old El Paso Chopped Green Chiles, drained
6 ounces shredded cheddar cheese
1 1/2 cups Old El Paso Salsa

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.

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.

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.

Servings: 6
Source: Pillsbury Classic Cookbooks, July 2000