I was seeking through my blog page archives the other day and realized that I haven’t made a quesadilla formula in century.
Okay century may be a little bit of an exaggeration; if we’re being technical, it has been two years. 2 YRS since tortillas and parmesan cheese danced on my tongue in special matrimony.
Guess I am too busy making enchiladas?
But quesadillas are so much easier. And something could argue, just like delicious when dipped in salsa and guacamole.
This recipe is among my favorites because it reminds me of my sweet and feisty Grandmother, Gloria Rivera. The truth is, Gloria Rivera is certainly a true female manager in her own correct. She’s sassy, eccentric and eats more dessert than anyone I know. Gloria Rivera loves green chile, bran muffins and range dance. She also matches her close friends at the neighborhood Starbucks on Wednesday to take part in knitting sessions until 11pm at night. Lastly she also happened to expose me to Calabacitas, a fresh Mexican style aspect dish that’s basically offered with EVERYTHING.
Calabacitas translates to squash (zucchini) in Spanish. It appears that everyone has a different way of producing them ‘” some with butter among others with heaps of cheese. Should anyone ever find yourself in a cafe in New Mexico, it’s very likely that you will stumble across calabacitas being a aspect dish. So simple to make, but an addicting formula that will have everyone returning for more, particularly when covered in parmesan cheese.
Today I made a decision to stuff calabacitas into a crispy whole wheat tortilla with a lot of Mexican Move Veggie Cheese It’s vegan-friendly, packed with potassium, plus a decent amount of protein. I just finished eating the final quesadilla with salsa verde and large scoops of my mango guacamole My belly is happy.
This recipe would make an excellent easy lunch or dinner. If you want a bit more element, simply add 1/2 glass of black coffee beans or cooked poultry. Enjoy! xo
Vegetarian Calabacitas Quesadillas
1 small zucchini, quartered
1/4 teaspoon cumin
2 large whole wheat grains tortillas
1/2 cup Move Veggie Vegan Mexican Shreds
Add essential olive oil to some medium skillet and place more than medium temperature. Next add garlic clove, onion, jalapeno, zucchini and corn; saute for 5-6 moments or until onion starts to soften and become translucent. Mix in cumin and salt and pepper. Remove from temperature and reserve in a bowl.
Within the same skillet, add another teaspoon of oil or spray with nonstick cooking spray. Add 1 whole wheat grains tortilla and then most of the calabacitas combination. Top with Move Veggie cheese shreds then best with another tortilla. Make 2-4 moments or before side is golden brown. Turn tortilla towards the other side and cook until golden brown and cheese is definitely melted.
Cut into 4 large pieces or 6 medium slices. Acts 2 people. Serve with salsa and guacamole.
Want more protein? Try adding in 1/2 cup of black beans to the quesadillas!
BTW I really like all your formulas (specifically your healthy muffins!)!! ðŸ‚
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