Healthy Mexican- Quesadillas & Cornbread

Our sweet neighbor brought over two gorgeous zucchinis from her yard last night. Isn’t that just the nicest thing- we have the best neighborhood! I decided to celebrate tonight with our favorite zucchini recipe, quesadillas. I got the recipe from my mom a couple of years ago and it’s a favorite. Not only is it super healthy, it is filling and delicious. Tonight it was extra good- maybe it was the particular combo of salsas, but I’d like to think it was the lovingly grown veggies from next door.

Since we only had 3 tortillas and my husband is an eating machine, I needed a side. Tonight I decided to make cornbread and add a Mexican flair to it. The recipe I usually make is sweet, but this one was more mellow. The original recipe from Betty Crocker called for buttermilk, but I substituted sour cream and it was quite yummy. Hubby raved over everything tonight- I guess it was good!


Weight Watchers Veggie Quesadillas

• 1 Large Zucchini, Shred
  
• 1 C. Salsa
  
• 1 Can Black Beans, drained
  
• 1-2 C. Cheddar Cheese, shred
  
• 4 Tortillas
  
• Salsa & Sour Cream for garnish

1. Preheat the oven to 400 degrees.
   
2. In a bowl, mix together all of the ingredients except the tortillas.
   
3. Heat a large skillet over medium heat and put in a tortilla. Let the tortilla get hot and then place a large scoop of the veggie mix on one side of the tortilla.
   
4. Fold the empty tortilla half over the filling. Let it cook for 3-5 minutes to heat through. If feeling ambitious, feel free to flip it, but be prepared for the fillings to fly!

Mexican Sour Cream Cornbread
Inspired by Betty Crocker recipe

• 1 1/2 C. Cornmeal
  
• 1/2 C. Flour
  
• 1 C. Sour Cream
  
• 1/2 C. Milk
  
• 2 tsp. Baking Powder
  
• 1 tsp. Sugar
  
• 1 tsp. Salt
  
• 1/2 tsp. Baking Soda
  
• 2 Large Eggs
  
• Large Dash Chili Powder (I’d add more next time for more kick.)
  
• 2 tsp. Chopped Jalapenos

1. Preheat the oven to 450 degrees.
   
2. Mix together all of the ingredients. Beat vigorously for 30 seconds.
   
3. Pour the batter into a greased 8x8x2 baking dish.
   
4. Bake for 20-25 minutes. The top will be browned and a toothpick inserted into the middle will come out clean.