Summer Squash Quesadilla with Dill

Summer Squash Quesadilla with Dill 

makes 6 quesadilla

  • 2 medium yellow squash
  • 1 medium white onion
  • 1/2 cup shredded white or yellow cheddar cheese 
  • Salsa Verde (Trader Joe's)
  • Olive oil
  • 6 corn tortillas
  • Fresh dill sprigs
Slice the squash lengthwise then slice into thin half-rounds.  Slice the onion in half then thinly slice.  Saute the onion and squash in a tablespoon of olive oil, until tender.  In a large skillet heat 2 tablespoons of olive oil.  Put one corn tortilla in the center of the pan and heat until you can easily move it around and it is soft.  Place a couple of tablespoons of the squash mixture on one half of the tortilla, top this with a tablespoon of the cheddar cheese.  Fold the tortilla in half and press down gently being careful not to push out the filling.  Brown for a minute or two and turn over.  At this time you should have enough room in the pan to add one more tortilla and fill as about.  It takes about 4 minutes for the quesadillas to brown enough to get a little crispy.  Watch the oil, add more if needed because as you add another tortilla you want to make sure that it doesn't stick to the pan.  Transfer browned quesadilla to a paper towel lined plate and drain for a minute.  To serve, top each tortilla with a bit of summer squash and fresh dill sprigs.  Serve with a verde (green tomatillo) salsa such as Trader Joe's Salsa Verde
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