Vegetarian Calabacitas Quesadillas

Quesadilla time!
I was looking through my blog archives last week and realized that I haven’t made a quesadilla recipe in century.
Okay century might be a little bit of an exaggeration; if we’re becoming technical, it has been two years. TWO YEARS since tortillas and parmesan cheese danced on my tongue in sweet matrimony.
Guess I am too busy building enchiladas?
But quesadillas are thus much easier. And something could argue, just like tasty when dipped in salsa and guacamole.
This recipe is among my favorites since it reminds me of my sweet and feisty Grandmother, Gloria Rivera. The truth is, Gloria Rivera is normally a true woman manager in her very own right. She’s sassy, eccentric and eats even more dessert than anyone I know. Gloria Rivera loves green chile, bran muffins and series dancing. She also matches her close friends at the local Starbucks on Wednesday to participate in knitting classes until 11pm during the night. Lastly she also happened to introduce me to Calabacitas, a fresh Mexican style aspect dish that’s fundamentally served with EVERYTHING.
Calabacitas translates to squash (zucchini) in Spanish. It seems that everyone has a different way of producing them ‘” some with butter and others with loads of cheese. Should anyone ever find yourself at a cafe in New Mexico, it is rather likely that you’ll stumble across calabacitas being a side dish. So simple to make, but an addicting formula that will possess everyone returning for more, particularly when covered in mozzarella cheese.
Today I decided to stuff calabacitas right into a crispy whole wheat tortilla with plenty of Mexican Go Veggie Parmesan cheese It’s vegan-friendly, filled with potassium, plus a decent quantity of protein. I simply finished eating the final quesadilla with salsa verde and large scoops of my mango guacamole My belly is happy.
This recipe would make a great easy your meal. If you’d like a bit more element, simply add 1/2 glass of black coffee beans or cooked poultry. Enjoy! xo
Vegetarian Calabacitas Quesadillas
Prep period:
10 mins
Cook period:
10 mins
Total time:
20 mins
Ingredients
1 small zucchini, quartered
1/4 teaspoon cumin
2 large whole wheat grains tortillas
1/2 cup Move Veggie Vegan Mexican Shreds
Instructions
Add essential olive oil to a medium skillet and place over medium heat. Next add in garlic, onion, jalapeno, zucchini and corn; saute for 5-6 a few minutes or until onion starts to soften and be translucent. Mix in cumin and salt and pepper. Remove from heat and reserve in a dish.
In the same skillet, add another teaspoon of oil or spray with nonstick cooking spray. Add 1 whole wheat tortilla and most of the calabacitas mixture. Top with Proceed Veggie parmesan cheese shreds then best with another tortilla. Make 2-4 mins or until the side is fantastic brown. Turn tortilla towards the other side and cook until golden brownish and cheese is certainly melted.
Cut into 4 large slices or 6 moderate slices. Serves 2 people. Serve with salsa and guacamole.
Want more proteins? Try adding in 1/2 glass of black coffee beans to the quesadillas!
BTW I love all your meals (specifically your healthy muffins!)!! ðŸ‚

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