Summer Squash QuesaTaco
Ingredients
Pineapple Salsa
-
½
pineapple
peeled and diced
-
1
unit
serrano pepper, thinly sliced
-
1
tablespoon
chopped cilantro
-
2
tablespoons
diced red onion
-
Juice from ½
lemon
-
to taste
salt
QuesaTaco Filling
-
2
units
zucchini or summer squash, ends trimmed and diced
-
1½
teaspoons
ancho chile powder
-
to taste
salt
-
3 to 4
units
squash blossoms, ends trimmed and diced (optional)
-
1
cup
shredded cheese, your choice
-
16
units
small corn or flour tortillas
-
to taste
crumbled cotija cheese, for topping
Cooking Ingredients
-
1
tablespoon
olive oil
-
½
teaspoon
olive oil for frying
Instructions
- Mix pineapple, serrano pepper, cilantro, red onion, lemon juice, and salt in a small bowl and set aside.
- Heat olive oil in a medium sauté pan over medium heat, then add zucchini or summer squash, ancho chile powder, and salt. Cook until bright in color and slightly translucent.
- Add squash blossoms to the pan and cook until slightly wilted. Turn off the heat and cover to keep warm.
- Rub a fry pan or griddle with olive oil and heat over medium-low heat.
- Assemble the quesadillas by placing cheese between two tortillas and cooking them in batches until the cheese melts.
- Keep cooked quesadillas in a warm oven while cooking the rest.
- To serve, fold the quesadillas like a taco, fill with zucchini mixture, and top with pineapple salsa.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
12g
Sodium
300mg
Cholesterol
20mg
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