Acorn Squash Quesadillas + Tomatillo Salsa
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4.5 out of 5 stars
(200)
Ingredients
4 servings
- 1 small/medium acorn squash
- 4 tablespoons vegetable oil
- 3 tablespoons diced white onion
- 1 tablespoon minced jalapeno
- 1 clove garlic, minced
- 2 poblano chiles, roasted, peeled and cut into strips
- Salt and pepper to taste
- 10-inch flour tortillas
- 1 cup shredded Mexican cheese blend of your choice (used Muenster)
- Butter for frying quesadillas
- Garnishes: Julienned radishes, crema or sour cream and/or salsa verde cruda (recipe below)
- 10 tomatillos, husked and well washed, quartered
- 1/2 bunch of scallions, roots and green ends trimmed, cut into big segments
- 5 garlic cloves, smashed
- 2 jalapenos, roughly chopped
- Pinch of allspice
- Salt to taste
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Preparation
Step 1
First, roast the acorn squash. Preheat the oven to 400° and lightly oil a baking sheet.
Step 2
Halve the squash, scoop out the seeds (you can save them to toast later, if you wish) and cut each half into half-inch slices.
Step 3
Lay them on the baking sheet and roast for about 20 minutes, until soft but not cooked to mush.
Step 4
When cool enough to work with, use a paring knife or your hands to peel the skin off each slice.
Step 5
Lightly chop the squash and put it in a bowl.
Step 6
Saute the onions, garlic and jalapeno in the oil until translucent.
Step 7
Add the poblano strips and cook for a couple minutes more.
Step 8
Add the squash and cook for another 5 or 10 minutes, until the squash is tender and the flavors have melded.
Step 9
Season with salt and pepper and take off heat.
Step 10
Spread a few tablespoons of the cooked squash mixture onto one half of a 10-inch flour tortilla.
Step 11
Sprinkle with a couple tablespoons of the cheese.
Step 12
Fold over and place in a hot pan with melted butter, and fry until crispy.
Step 13
Cut the finished quesadilla into four triangles and top with your choice of garnishes.
Step 14
Tomatillo Salsa: Puree all ingredients together until very smooth either in a blender or food processor. Season with salt.
Step 15
Save recipe for the next time?
Chef's notes
The secret to getting your quesadillas crisp is to cook them in either butter or lard, and no skimping.
A griddle is best if you have one, but a regular old frying pan will do in a pinch.
Muenster cheese is a good substitute for a Mexican cheese blend.
