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Summer Squash QuesaTaco (Quesadilla + Taco) w/Pineapple Salsa
5 from 3 votes

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

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.