Summer Squash QuesaTaco (Quesadilla + Taco) w/Pineapple Salsa

Name: Summer Squash QuesaTaco (Quesadilla + Taco) w/Pineapple Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/2 pineapple; 1 Serrano pepper; 1 tablespoon chopped cilantro; 2 tablespoons diced red onion; Juice from 1/2 lemon; salt; olive oil; 2 zucchini or summer squash; 1 1/2 teaspoon ancho chile powder; salt; 3 to 4 squash blossoms; 1 cup shredded cheese; 16 small corn or flour tortillas; crumbled cotija cheese

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Course
Main Course, Dinner

Summer Squash QuesaTaco (Quesadilla + Taco) w/Pineapple Salsa

Griffin Phillips

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

1/2 pineapple peeled and diced
1 Serrano pepper thinly sliced
1 tablespoon chopped cilantro
2 tablespoons diced red onion
Juice from 1/2 lemon
salt
olive oil
2 zucchini or summer squash ends trimmed diced
1 1/2 teaspoon ancho chile powder
salt
3 to 4 squash blossoms end trimmed and diced (optional)
1 cup shredded cheese your choice, as long as it's melty - I used a Monterey Jack/Cheddar Cheese blend
16 small corn or flour tortillas
crumbled cotija cheese for topping

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Instructions

In a small bowl, mix together the pineapple, jalapeño pepper, cilantro, red onion, juice from 1/2 lemon and a few pinches of salt. Set aside.
Add a tablespoon of olive oil to a medium sauté pan, placed over medium heat. When the oil is hot, add the zucchini or summer squash, ancho chile powder and a few pinches of salt. Mix until combined. Cook until the squash is bright in color and a teeny-bit translucent, about 3 minutes. Mix in the squash blossoms until slightly wilted. Turn the heat off and cover the pot so the mixture stays warm.
Rub a fry pan or griddle with a 1/2 teaspoon of olive oil and heat over medium-low heat. Assemble the quesadillas, you know how to do this, place a handful of cheese between two tortillas. Cooking them in batches, transfer them to the skillet or griddle and cover them with a lid to help melt the cheese. Place the quesadillas in a warm oven while you cook the rest of the quesadillas.
To assemble, fold the quesadillas like a taco and fill them with a few spoonfuls of the zucchini mixture and top with pineapple salsa. Repeat with all of the quesadillas.