Calabacitas and Corn Quesadillas

October 16, 2017

The moment I first laid eyes on my son when he was born, I made him many promises.  One of those promises was that I will nourish and educate him in living his best life by providing him the best meals made with the same traditional ingredients I grew up with.

As the years fly by, and my son grows up, this promise has become the basis of our lifestyle.  I have found it very easy as I continue to explore and take risks creatively with the meals I prepare. Something my mother and grandmother did naturally and without any objection from me as I enjoyed whatever delicious dish I was served with.

As part of my promise, I encourage my family to eat mindfully. Just like when I sat around the table and enjoyed the meals my mother prepared for our family.  Back then, the term “mindful eating” did not exist.  All eating at the Mexican table was mindful and a place to converse and bond as a family. Now, many gatherings around the family table have either been completely obliterated, rushed or consumed by other distractions.

Slowing down meal time is difficult these days.  But once you see everyone gathered at the table, with smiles on their faces, conversing, asking about how each other’s day went and expressing their own opinions, it is all worth it.

Now that the holidays are here and relatives from all over the world make the effort to gather and enjoy a festive meal, this is particular important.  Traditions must be continued and we must make the effort to do so, in particular around the holiday season.  One recipe I like to prepare for my son to enjoy at any time of the year is quesadillas.  These quesadillas are not just tortillas and cheese, these are made just like how my mom made them for me: packed with vegetables and a drizzle of guacamole salsa.

Calabacitas, or Mexican squash is a great ingredient that is kid friendly.  It’s the perfect quesadilla filling when combined with white corn, sautéed onion and a sprinkle of cheese.  The finishing touch is HERDEZ® Gucamole Salsa.

Try this easy and convenient recipe.  It’s also a great recipe with traditional and authentic ingredients to pass on to .  You’ll love how all the flavors come together in a matter of minutes.

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Calabacitas and Corn Quesadillas

Yield: Makes 4 quesadillas

Serving Size: 1/2 cup filling per quesadilla

Ingredients

  • ½ teaspoon olive oil
  • ¼ cup yellow onion, finely diced
  • ¼ cup Mexican grey squash, finely diced
  • ¼ cup (frozen or fresh) white corn kernels
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 corn tortillas
  • ¼ cup low fat mozzarella cheese, shredded

Instructions

  1. Heat olive oil in a medium skillet over medium heat. Add onion and cook for 30 seconds. Stir in squash and corn kernels and season with salt and pepper; decrease heat to low. Cook for 7-10 minutes or until vegetables are tender. Set aside.
  2. Heat a skillet over medium heat. Place a tortilla on hot skillet, spoon 2 tablespoons of corn/squash mixture on one side of tortilla, top with 1 tablespoon of cheese and fold in half. Press together slightly. Heat until cheese melts. Repeat with remaining ingredients.
  3. Place quesadillas on a serving plate. Open each quesadilla and drizzle with Herdez Guacamole Salsa. Serve with more salsa for dipping.
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