Monday, August 13, 2007

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.

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