Quesadilla time!

I was seeking through my blog page archives last week and realized that We haven’t made a quesadilla formula in century.

Okay century may be a bit of an exaggeration; if we’re being technical, it’s been two years. TWO YEARS since tortillas and cheese danced on my tongue in special matrimony.

Guess I am too busy making enchiladas?

But quesadillas are so much easier. And something could argue, just as 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 thing is, Gloria Rivera is usually a true woman employer in her own correct. She’s sassy, eccentric and eats even more dessert than anyone I understand. Gloria Rivera enjoys green chile, bran muffins and series dancing. She also fits her close friends at the neighborhood Starbucks on Wednesday to participate in knitting sessions until 11pm during the night. Lastly she also happened to introduce me to Calabacitas, a fresh Mexican style side dish that’s essentially served with EVERYTHING.

Calabacitas means squash (zucchini) in Spanish. It seems that everyone includes a different method of making them ‘” some with butter among others with loads of cheese. Should anyone ever find yourself at a restaurant in New Mexico, it is rather likely that you’ll stumble across calabacitas as a aspect dish. So easy to make, but an addicting recipe that will have got everyone coming back for more, particularly when covered in parmesan cheese.

Today I decided to stuff calabacitas right into a crispy whole wheat tortilla with plenty of Mexican Go Veggie Mozzarella cheese It’s vegan-friendly, packed 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 stomach is happy.

This recipe would make a great easy your meal. If you want a bit more substance, simply add 1/2 glass of black beans or cooked chicken. Enjoy! xo

Vegetarian Calabacitas Quesadillas

Prep time:

10 mins

Cook period:

10 mins

Total period:

20 mins


1 small zucchini, quartered

1/4 teaspoon cumin

2 large whole wheat tortillas

1/2 cup Move Veggie Vegan Mexican Shreds


Add essential olive oil to a moderate skillet and place over medium heat. Next add garlic clove, onion, jalapeno, zucchini and corn; saute for 5-6 minutes or until onion begins to soften and become translucent. Stir in cumin and sodium and pepper. Remove from heat and reserve in a dish.

Within the same skillet, add another teaspoon of oil or spray with nonstick cooking spray. Add 1 whole wheat tortilla and a lot of the calabacitas combination. Top with Move Veggie parmesan cheese shreds then best with the other tortilla. Make 2-4 moments or before side is fantastic brown. Flip tortilla towards the other part and prepare until golden brown and cheese can be melted.

Cut into 4 large slices or 6 medium slices. Serves 2 people. Serve with salsa and guacamole.

Want more protein? Try adding in 1/2 glass of black coffee beans to the quesadillas!

BTW I really like all your formulas (especially your healthy muffins!)!! ðŸ‚

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