February 27, 2023

Crispy Cheese and Summer Squash Quesadillas

These satisfying vegetarian quesadillas showcase a delicious Oaxaca cheese with seasonal yellow and zucchini squash. Pair the quesadillas with your favorites— refried or black beans, our recipe for Mexican Street Corn (it's delicious!) or a simple salad.  

Grilled chicken may also be added to the quesadillas if more protein is desired. 

Ingredients

 1 large zucchini, sliced thin
 1 large yellow squash, sliced thin
 1 tsp ground cumin
 1 tsp minced garlic
 ½ small lime, squeezed
 1 tsp olive oil
 1 ball Oaxaca cheese, coarsely shredded (1 1/2 c approx) (Monterrey Jack can substitute)
 6 corn tortillas, or a flour and corn combination (Siete Almond Flour tortillas is a great grain-free alternative)
 2 tbsp unsalted butter, divided, for cooking the tortillas

Directions

1

Combine the zucchini, yellow squash, cumin, minced garlic, lime juice, tablespoon olive oil and salt and pepper and let sit for a few minutes.

2

In a large non-stick pan on medium-high heat, heat 1 teaspoon of olive oil. Add the garlic and squash mixture stirring occasionally for 2 to 4 minutes, or until softened and fragrant. Transfer to a large bowl. Wipe out the pan and set aside.

3

Place the tortillas onto a clean, dry surface. Use 1/3 cup of shredded Oaxaca per tortilla, sprinkling 1/2 of that the amount onto one side of the tortilla first getting the cheese close to the border, topping with the cooked squash and then adding the other half of the cheese. Fold each tortilla in half over the filling. Repeat with each tortilla.

4

Heat the large skillet again over medium heat and add 1 teaspoon of the butter. Put in 2 of the prepared tortillas and cook, pressing down with a spatula once or twice, until the underside is golden brown, about 2 minutes. The goal is to have some of the cheese escape and brown. Flip, and cook until the second side is brown and the cheese is melted, about 2-3 additional minutes. Transfer the tortillas to a cutting board. Wipe out the skillet. Repeat same steps with the remaining tortillas (adding 1 tsp butter to the pan each time), lowering the heat a bit if the tortillas and butter brown too quickly.

5

Use a pizza wheel or sharp knife to cut the quesadillas into wedges and serve immediately.

Top with your favorite toppings (sour cream, sliced avocado, salsa, etc).

Crispy Cheese and Summer Squash Quesadillas

Crispy Cheese and Summer Squash Quesadillas

Category, , , , DifficultyBeginnerYields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

Ingredients

 1 large zucchini, sliced thin
 1 large yellow squash, sliced thin
 1 tsp ground cumin
 1 tsp minced garlic
 ½ small lime, squeezed
 1 tsp olive oil
 1 ball Oaxaca cheese, coarsely shredded (1 1/2 c approx) (Monterrey Jack can substitute)
 6 corn tortillas, or a flour and corn combination (Siete Almond Flour tortillas is a great grain-free alternative)
 2 tbsp unsalted butter, divided, for cooking the tortillas

Steps

1

Combine the zucchini, yellow squash, cumin, minced garlic, lime juice, tablespoon olive oil and salt and pepper and let sit for a few minutes.

2

In a large non-stick pan on medium-high heat, heat 1 teaspoon of olive oil. Add the garlic and squash mixture stirring occasionally for 2 to 4 minutes, or until softened and fragrant. Transfer to a large bowl. Wipe out the pan and set aside.

3

Place the tortillas onto a clean, dry surface. Use 1/3 cup of shredded Oaxaca per tortilla, sprinkling 1/2 of that the amount onto one side of the tortilla first getting the cheese close to the border, topping with the cooked squash and then adding the other half of the cheese. Fold each tortilla in half over the filling. Repeat with each tortilla.

4

Heat the large skillet again over medium heat and add 1 teaspoon of the butter. Put in 2 of the prepared tortillas and cook, pressing down with a spatula once or twice, until the underside is golden brown, about 2 minutes. The goal is to have some of the cheese escape and brown. Flip, and cook until the second side is brown and the cheese is melted, about 2-3 additional minutes. Transfer the tortillas to a cutting board. Wipe out the skillet. Repeat same steps with the remaining tortillas (adding 1 tsp butter to the pan each time), lowering the heat a bit if the tortillas and butter brown too quickly.

5

Use a pizza wheel or sharp knife to cut the quesadillas into wedges and serve immediately.

Top with your favorite toppings (sour cream, sliced avocado, salsa, etc).

Like what you had?

Share this post!

Tag @plate.43

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Still hungry?

Recent Recipes

Mango Shake

Mango Shake

Mango ShakeIngredients2 cups fresh or frozen mango chunks 1 banana ½ cup unsweetened almond milk ¾ cup unsweetened Greek yogurt ½ cup ice½ tsp good quality vanilla extract DirectionsAdd all ingredients to a high-powered blender and blend until...

Summer Strawberry Salad

Summer Strawberry Salad

Summer Strawberry SaladIngredients8 oz strawberries, hulled and quartered 5 oz arugula 5 oz spinach ⅓ cup silvered almonds, toasted 1 avocado, chopped 3 oz goat cheese, crumbled 1 cup quinoa, prepared to package directions (may also use farro or another whole...

Melon and Mozzarella Salad

Melon and Mozzarella Salad

Melon and Mozzarella SaladIngredients1 cantaloupe, halved and de-seeded 8 oz medium-sized (Ciliegine) Mozzarella balls 3 oz arugula 4 basil leaves4 mint leavesDressing 3 tbsp extra virgin olive oil 1 tbsp champagne vinegar (white wine vinegar can be substituted)...