1 tbsp. olive oil	1 small zucchini, thinly sliced	1 small onion, chopped
1 ear corn, husk removed, kernels removed	½ tsp. salt	6 (8") flour tortillas
1 (4.5 oz.) can Old El Paso Chopped Green Chiles, drained	6 oz. (1 ½ cups) shredded Cheddar cheese	1 ½ cups Old El Paso Salsa

1. Heat oil in large nonstick skillet over medium heat until hot. Add zucchini, onion, corn and salt; cook 4 to 5 minutes or just until vegetables are crisp-tender.
2. Place 3 tortillas on work surface. Divide vegetable mixture evenly onto tortillas, spreading to within ½" of edges. Top with chiles; sprinkle with cheese. Top with remaining tortillas.
3. In same large nonstick skillet, cook each quesadilla over medium heat for 2 minutes. Carefully tun quesadilla; cook an additional 2 to 3 minutes. Cut each quesadilla into eight wedges. Serve with salsa.

Recipe Facts:
Calabacita is a Mexican vegetable mixture of corn, zucchini, onion and chilies.
Quesadillas are flour tortillas that are stacked or folded over and filled with cheese, meat or refried beans. Our version is made with two tortillas sandwiching the filling. Usually served as appetizer, quesadillas are broiled or fried.

Kitchen Tip:
Keep cooked quesadillas warm in a 250° oven while preparing the rest of the recipe.

Serving Size: 1/6 of recipe
Calories: 290
Calories from fat: 130
Dietary exchanges: 2 starch, 1 high fat meat, 1 fat OR 2 carbohydrates, 1 high fat meat, 1 fat