Corn and Zucchini Quesadillas

by Eva Katz©

Serves 2 as a main meal

Nutrition per serving –  calories: 445

fat: 26g (saturated: 8g, unsaturated: 10g), carbohydrates: 36g, protein: 20g, fiber: 3g, sugar: 6g

Serve quesadillas with low fat sour cream and salsa if desired

5 teaspoons vegetable oil, divided

1 small zucchini, diced

Salt

1/2 cup frozen corn

1 jalapeno pepper, seeded and minced

2 tablespoon roughly chopped fresh cilantro leaves

3 ounces shredded low fat Mexican Cheese blend (¾ cup)

2 (8-inch) whole wheat tortillas

Heat 2 teaspoons oil in small non-stick skillet over high heat until oil just starts to smoke. Add zucchini, season with salt and cook, stirring frequently, until zucchinis lightly brown, about 2 minutes. Add corn and continue to cook until corn is lightly browned, about 2 minutes longer. Add the jalapeno and cook, until soften, about 30 seconds. Stir in cilantro and transfer mixture to a medium bowl.

Add cheese to zucchini mixture and mixture to corn. Spread half of the mixture evenly over half of one tortilla, leaving a ½ inch border. Fold tortilla over and seal edges by pressing down firmly. Repeat with remaining filling and second tortilla.

Heat remaining oil in same skillet over medium heat until shimmering. Carefully add both folded tortillas and cook, swirling and moving tortillas around, until golden brown and puffy on first side, about 2 minutes. Using a spatula, flip quesadillas, season with salt and continue cooking until golden brown and puffy on second side, about 2 minutes longer.

Cut into triangles and serve.