This is a great summer recipe because peaches and squash are in season and available at your local farmer’s market. Try other favorite summer veggies inside the tortilla, such as diced zucchini, eggplant, tomatoes, or spinach. Add chicken or beans to this recipe for extra protein and iron. Serve with a cup of low-fat milk and fresh fruit for an easy summer dinner.
1 tablespoon olive oil
1 1/2 cups summer squash, diced
3/4 cup frozen corn
8 whole wheat flour tortillas
2 cups mozzarella cheese, shredded
1 peach, pitted and diced
1 tomato, diced
1/4 cup cilantro, chopped and divided
Juice from 1/2 lime
1/4 teaspoon each of salt and pepper
In a small bowl, mix peach, tomato, half of red onion and cilantro, lime juice, salt and pepper. After tossing together, cover and refrigerate until quesadillas are ready. Heat oil in skillet on medium heat. Add squash and remaining onions and cook for about 5 minutes or until tender. Turn off heat and stir in cilantro and corn. Add 1/2 cup of cheese and evenly distribute squash mixture to four tortillas and top with remaining four tortillas. Heat large skillet to medium heat and spray cooking spray. Cook quesadillas for 1-2 minutes on each side, just until cheese is melted. Top each quesadilla with salsa and serve immediately. Serves 4.
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