quesadillas

For my kids quesadillas are right up there with mac & cheese and pizza on the list of favorite foods. We usually make plain cheese quesadillas and add on a variety of toppings at the table: fresh salsas, guacamole, sour cream, and sauteed zucchini and corn are among the favorites. You can also add beans, leftover roasted chicken or any leftover meat.

As an alternative you can fill the qusadillas with the extras but I find that more stuffed quesadillas are much harder to flip (you loose half the filling in the pan) and the kids love to make their own at the table. 

GUACAMOLE

4 ripe avocados

juice of one lime

1/4-1/2 cup freshly chopped cilantro

Sea salt, to taste

Peel and chop avocados and place in a bowl. Add lime juice and mash until well combined but still chunky. Stir in cilantro and salt.

FRESH SALSA

1 large ripe tomato or 3 ripe plum tomatoes

1 small onion (or half medium onion)

finely chopped cilantro

green tobasco 

salt and pepper

Finely chop tomatoes and onion.

Stir together in a bowl.

Add cilantro, salt and pepper, and tobasco to taste.

SAUTEED ZUCCHINI AND CORN

1 or 2 small zucchini

4 ears corn on cob

1 tablespoon olive oil

1 small onion, finely chopped

1 teaspoon minced garlic

oregano

salt and pepper

Chop zucchini into small dice.

Cut corn from cob.

Heat olive oil in a skillet and onion and garlic. Saute until translucent.

Add corn and zucchini and stir. Season with salt, pepper, and a dash of oregano.

Cook, stirring occasionally until zucchini is starting to brown.