Mexican Squash and Corn Quesadillas

From appetizers to main courses, quesadillas are always a hit. They’re quick to make, easy to customize and fun to eat any time of day. This recipe loads your tortilla with vegetables and low-fat cheese – but the flavors still sing.

Recipe courtesy of Ericka Sanchez:@nibblesandfeasts



  • 1/2 teaspoon

    olive oil

  • 1/4 cup

    yellow onion, finely diced

  • 1/4 cup

    Mexican grey squash, finely diced

  • 1/4 cup

    (frozen or fresh) white corn kernels

  • 1/8 teaspoon


  • 1/8 teaspoon

    ground black pepper

  • 4

    corn tortillas

  • 1/4 cup

    low fat mozzarella cheese, shredded

  • HERDEZ® Guacamole Salsa

  • Measurements:

    ½ cup corn/squash filling: 90g

Print Recipe

Serves 4



  1. Heat olive oil in medium size skillet over medium heat.  

  2. Add onion and cook 30 seconds.

  3. Stir in squash and corn and season with salt and pepper; decrease heat to low.  

  4. Cook 7-10 minutes or until vegetables are tender.  Set aside.

  5. Heat skillet over medium heat.  

  6. Place tortilla on hot skillet, spoon 2 tablespoons of corn/squash mixture on one side of tortilla, top with 1 tablespoon cheese and fold in half.  Press together slightly.  Heat until cheese melts.

  7. Repeat with remaining ingredients.

  8. Place quesadillas on serving plate.  

  9. Open each quesadilla and drizzle with HERDEZ® Guacamole Salsa.  Serve with more salsa for dipping.


HERDEZ® Guacamole Salsa Mild

Rich and creamy, smooth and tangy – just with a little less kick.

Learn More

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