Zucchini and Corn Quesadilla
For a quick-cooking dinner option that everyone will love, reach for this Zucchini and Corn Quesadilla from French Meadow Bakery. Expand your list of gluten-free mexican food items with this delicious healthy dish.
Ingredients
- 1 medium zucchini, diced
- 1/4 cup white onion, diced
- 1 cup organic corn
- 2 French Meadow Bakery Gluten Free Tortillas
- 1/2 cup cheese, shredded
- Jalapeño sour cream (2 parts reduced fat sour cream with 1 part diced canned jalapeños)
Instructions
- Heat 1 tablespoon of olive oil in large sauté pan. Heat zucchini and onion until soft, add corn and season with cumin and cayenne pepper. Set aside.
- Heat tortilla in large pan, sprinkle with cheese and zucchini mixture and fold over in half. When cheese has melted, cut in half and serve aside black beans and jalapeño sour cream.
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