Best Squash Quesadillas Recipes

ROASTED SQUASH, RED PEPPER, AND JACK CHEESE QUESADILLAS WITH CHIPOTLE LIME SOUR CREAM DIP

Steps:

• To make the quesadillas:
• Preheat oven to 400°F.
• In a shallow baking pan arrange squash, onion, and garlic in one layer and drizzle with oil, tossing to coat. Roast mixture in middle of oven 15 minutes, or until garlic is tender and transfer garlic to a work surface. Roast squash and onion until tender, about 15 minutes more. Discard peels from squash, onion, and garlic.
• In a food processor purée squash, onion and garlic with salt and pepper to taste until smooth. Squash purée may be made 2 days ahead and chilled, covered.
• Spread about one fourth squash purée on each of 4 tortillas and sprinkle each with about one fourth bell pepper and about one fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of quesadillas with 1/2 tablespoon butter.
• Heat a griddle or 7-inch non-stick skillet over moderately high heat until hot and cook quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board.
• Cut each quesadilla into 6 to 8 wedges and serve warm with chipotle dip.
• To make the dip:
• In a small bowl stir chili and lime juice into sour cram until combined well. Dip may be made 2 days ahead and chilled, covered. Makes about 1 cup.

CORN 'N' SQUASH QUESADILLAS

Steps:

• Grill corn, covered, over medium heat for 10 minutes; turn. Place the squash, onion and jalapenos on grill; cover and cook for 5-6 minutes on each side. When vegetables are cool enough to handle, remove corn from the cobs, chop the squash and onion, and seed and chop the jalapenos. Place in a large bowl., Stir in the basil, oregano, garlic, salt and cumin. Place 1/2 cup filling on 1 side of each tortilla; sprinkle with cheese. Fold tortillas over filling. In a large cast-iron skillet or griddle, cook quesadillas in oil over medium heat until heated through, 1-2 minutes on each side. Cut into wedges.

ROASTED BUTTERNUT SQUASH, SPINACH AND MOZZARELLA QUESADILLAS

Steps:

• Position an oven rack in the center of the oven and preheat it to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
• Put the squash in a medium bowl and add 3 tablespoons of the oil, 2 teaspoons of salt and a few grinds of pepper. Mix until the squash is well coated. Divide and spread the squash out in a single layer between the 2 prepared baking sheets. Roast until tender, about 30 minutes.
• Add the remaining 2 teaspoons of oil to a medium skillet over medium-high heat. Add the shallot and cook, stirring, until brown and soft, about 3 minutes. Raise the heat to high and add the spinach with whatever water clings to the leaves and sprinkle with salt and pepper. Stir while incorporating any browned bits from the bottom of the skillet. Cover the skillet and cook until wilted, about 1 minute.
• Lay a tortilla on a work surface and top evenly with 1/2 cup mozzarella. Add 1/4 of the butternut squash and 1/4 of the spinach. Fold tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
• Melt 1/2 tablespoon butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and the quesadilla is golden brown, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
• Cut into triangles and serve with guacamole, scallions, salsa and sour cream.

SQUASH BLOSSOM QUESADILLAS

Steps:

• Heat a large saute pan with a little oil and saute the onion, garlic, and the roasted poblano pepper for 5 minutes, until the onions have become translucent. Then, add the squash blossoms and deglaze with chicken stock. Add the epazote, and cook for another 5 minutes until squash blossoms have wilted. Season with salt and pepper, and set aside to cool.
• To compose the quesadilla lay the 2 of the tortillas on a flat surface. Distribute the cheese equally on both tortillas. Then, spread 1/2 of the squash blossom filling over the cheese. Cover with the other tortilla, place on heated griddle on nonstick saute pan with a little oil, and cook for 3 minutes on each side. When nice and golden brown on each side and cheese has melted, remove and cut into quarters.

GRILLED SQUASH QUESADILLAS WITH A CHARRED TOMATO SALSA

Steps:

• 1. Heat a grill or grill pan over medium-high heat. Brush the zucchini with the oil or butter and season with salt and pepper. Grill, turning once until just soft, 3 to 4 minutes per side. Halve the grilled zucchini so they will fit into the tortillas.
• 2. Heat a skillet over medium heat and add about 1 tablespoon of the oil or butter. Lay a tortilla in the skillet and paint a light covering (more or less depending on your taste) of the Ancho Chile Paste over the tortilla. Scatter or lay a slice of cheese just big enough to cover half the tortilla (about 1/2 ounce). Then add a strip or 2 of zucchini and some scallion slices and cover with another layer of cheese. Cook until the tortilla softens, about 1 minute. Fold the tortilla over into a half moon. Flip and cook on each side until golden brown and crisp and the cheese melts, adding more oil or butter if the pan gets dry, 2 to 3 minutes per side. Repeat with the remaining ingredients.
• 3.Cut the quesadillas into wedges and serve with the Charred Tomato Salsa.
• 1. Stem, seed and pull the chiles in half. Toast the pieces in a dry skillet over medium heat, turning until fragrant and blistered but not charred, about 1 minute. Transfer to a bowl of boiling water and set aside to soften, 30 to 40 minutes.
• 2. Put the chiles in a blender with the salt (not a food processor, it won't be fine enough) and puree until very smooth. Add some of the soaking water, about 1/2 cup, if needed to engage the blender. Strain if desired.
• 3. Heat the olive oil in a medium skillet over medium heat. Add the paste and fry, stirring with a wooden spoon, until the mixture is thick, 3 to 5 minutes. Cool and store in the refrigerator for up to 1 month.
• 1. Position rack in the upper part of the oven and preheat the broiler. Line a small broiler pan with foil.
• 2. Place the tomatoes and jalapeno in the pan and broil, turning them as needed, until the skins blacken and split, 15 to 20 minutes. Wrap completely in aluminum foil and cool.3. Core the tomatoes and stem the jalapeno (remove the seeds if you want to temper the heat). Puree the tomatoes, skins and all, with the jalapeno, oil, garlic and scallions and in a blender to make a smooth sauce. Pulse in the cilantro. Transfer the sauce to a bowl and stir in 1/2 teaspoon salt. (The salsa thickens a bit if prepared ahead and chilled; stir to loosen it up before serving.)

BUTTERNUT SQUASH AND KALE QUESADILLAS

Steps:

• Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, chile powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.
• In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together.
• In a separate skillet, melt additional butter and lightly brown both sides of the tortillas.
• Build the quesadillas one by one starting with a tortilla, adding a layer of the cheeses and a layer of the squash/kale mixture and ending with a second tortilla. You'll have four quesadillas when you're done.
• Brown each quesadilla on both sides, adding more butter to the pan to make sure the tortillas are nice and golden and yummy. When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges.

SQUASH QUESADILLAS

Steps:

• Heat oven to 200C/180C fan/gas 6. Boil the squash for 10 mins or until tender, drain and cool.
• Divide the squash, feta and half the salad leaves over the tortillas and season well. Fold each tortilla into quarters, place on a baking tray and drizzle with a little olive oil. Put another baking tray on top and push down. Bake with the tray on top for 5 mins, take the tray off and bake for a further 5 mins until golden. Serve with remaining salad leaves.

CHICKEN AND SQUASH QUESADILLAS

Steps:

• In medium bowl, mix cheese, chicken, 1/3 cup salsa and the squash purée.
• Spray 1 side of 1 tortilla with cooking spray; place sprayed side down in 10-inch skillet. Spread with one-fourth of the chicken mixture. Top with another tortilla; spray top of tortilla with cooking spray.
• Cook over medium heat about 2 minutes or until golden brown. Carefully turn quesadilla over; cook 1 to 2 minutes or until golden brown. Repeat with remaining tortillas and chicken mixture. To serve, cut quesadillas into wedges. Serve with sour cream and additional salsa.

SQUASH BLOSSOM QUESADILLAS

Steps:

• For the tortillas: combine the masa harina and salt in a bowl and stir in 1 1/4 cups water and oil. Knead in additional water to thoroughly soak the masa harina but not make it sticky. Cover and refrigerate at least 2 hours.
• For the filling: heat the oil in a skillet over medium heat and sauté the chilies and onion until the onion is translucent, about 5 minutes. Stir in the squash blossoms and sauté for 1 minute. Add 1 cup water and heat to boiling. Cook, stirring, until the mixture is thick. Season with salt. Let cool.
• To shape the quesadillas, knead the dough in a bowl with enough water to reach a pliable, but not wet or sticky, dough. Remove the dough in 2 tablespoonful amounts and press between 2 sheets of waxed paper to form 4-inch rounds. Spoon a dollop of the filling onto the center of each round and top with a pinch of cheese. Fold the tortilla over the filling and press the edges together to seal.
• Heat 1/4 inch of the oil over medium heat in a skillet and fry the quesadillas, several at a time, for 30 seconds a side, turning several times, until golden brown, adding more oil as necessary. Drain on paper towels and keep warm. Serve immediately. This makes about 24 appetizer-size quesadillas.

QUESADILLAS WITH OAXACAN CHEESE AND SQUASH BLOSSOMS

Steps:

• Heat oil in a large skillet, preferably cast iron, over medium. Cook onion and garlic, stirring occasionally, until very soft and golden, 10-12 minutes; season with salt. Transfer to a small bowl and wipe skillet clean.
• Toast a tortilla in the same skillet over medium-high until golden brown but not crunchy on one side, about 1 minute. Turn tortilla over and scatter one-quarter of cheese over one half of toasted side. Arrange 2 squash blossoms and one-quarter of onion mixture on top of cheese and fold tortilla in half to create a half-moon. Press down on it lightly to help tortilla adhere. Continue cooking, turning once or twice and pressing occasionally, until cheese is melted and tortilla begins to brown and crisp in spots (turn down the heat if needed), about 3 minutes. Transfer quesadilla to a plate. Repeat with remaining tortillas, cheese, squash blossoms, and onion mixture to make 3 more quesadillas.

SMOKY DELICATA SQUASH & BLACK BEAN BAKED QUESADILLAS

Steps:

• Preheat oven to 375 degrees Fahrenheit. Set out two rimmed baking sheets.
• Drizzle 1 tablespoon olive oil into a large saute pan over medium-high heat. When hot, add the onions. Saute, stirring occasionally, until tender and browned here and there, about 5 minutes. Remove onions from pan and return pan to the burner. Reduce heat to medium and immediately add the remaining 1 tablespoon olive oil and the squash. Cook, stirring occasionally, until most of the squash pieces have been seared golden brown on at least one side and are beginning to soften, about 5 minutes. Reduce heat to medium-low and add water, brown sugar, cumin, smoked paprika, chili powder, salt, and pepper. Stir gently to distribute water and spices and continue to saute, stirring occasionally, until the water cooks off, about 3 minutes. Remove from heat.
• Place a flour tortilla on your prep surface and add 1/6 of the toppings to the bottom half of the tortilla, in a single layer. Start with the squash, then scatter about 3 tablespoons of black beans, then add some onions and finally 3-4 slices of the pepper jack cheese. Fold the tortilla over to form a half-moon shape and carefully transfer to a baking sheet. Repeat with remaining tortillas. Make sure the quesadillas sit in a single layer on the baking sheets - I fit three to a sheet. Note: you can brush the quesadillas with a little olive oil at this point to help them bake up a little more crisp and golden. I usually do this, but I forgot this time and I really didn't miss the extra oil, so I left it out of the recipe.
• Bake until the cheese has melted and the tortilla is golden brown and crisp in spots. Using a pizza cutter, cut each quesadilla into thirds. Transfer to plates and serve with assorted toppings, if desired.

SQUASH AND CHORIZO QUESADILLAS

Steps:

• Cook the chorizo in a large nonstick skillet over medium-high heat, breaking it up with a wooden spoon, until browned, about 4 minutes. Remove to a large bowl, reserving the pan drippings.
• Reduce the heat under the skillet to medium and add the squash, 1/3 cup water and 1/2 teaspoon salt; gently toss. Cover and cook until the squash is fork-tender, about 4 minutes. Uncover and cook until the liquid evaporates, 1 to 2 more minutes. Add the beans, chile powder and a pinch of salt and cook, tossing, until warmed through, 2 to 3 minutes. Add to the bowl with the chorizo.
• Meanwhile, whisk the lime juice and 1 tablespoon olive oil in a small bowl. Put the kale in a large bowl and pour the lime dressing on top. Massage the dressing into the kale; season with salt.
• Divide the squash mixture among the tortillas, leaving one half of each tortilla uncovered. Top with the cheese. Fold over the other half of each tortilla. Return the skillet to medium heat and add 1 tablespoon olive oil. Add 2 of the quesadillas and cook, flipping halfway, until golden, 3 to 4 minutes. Add the remaining 1 tablespoon olive oil and repeat with the remaining quesadillas.
• Cut the quesadillas in half. Divide among plates and serve with the kale salad, pico de gallo and sour cream.

QUESADILLAS DE FLOR DE CALABAZA (SQUASH-BLOSSOMS)

Steps:

• Set rack in top third of oven, then preheat broiler. Put chilies on a cookie sheet and broil until skin is blistered and charred, about 5 minutes per side. Transfer chilies to a deep bowl, cover with plastic wrap, and set aside until cool. Peel, stem, seed, and chop chilies, then set aside.
• Heat oil in a skillet over medium heat. Add onions and garlic and cook until soft, about 5 minutes, then add tomatoes and cook until liquid evaporates, about 4 minutes. Add squash blossoms, epazote (if using), and reserved chiles, and season to taste with salt and pepper. Cook, stirring, until blossoms soften and wilt, 1 1/2-2 minutes. Transfer to a medium bowl and set aside until cool. Add monterey jack and toss until just mixed. Set filling aside.
• If using masa. Form masa into 20 1 1/2'' balls, then loosely cover with plastic wrap. Lay a sheet of plastic wrap over base of a tortilla press, draping it over the sides. Place 1 ball of masa on plastic, slightly off-center of the press, towards the hinge. Lay another sheet of plastic wrap over masa, draping it over sides, then close press to flatten masa into a tortilla. Set plastic-covered tortilla aside. Repeat process, draping press with plastic and pressing out tortillas with remaining balls.
• Place 1 tortilla at a time on a flat surface and peel off 1 of the sheets of plastic. Put 2 tablespoons of the filling on half of tortilla; then, holding plastic with one hand, fold other half of tortilla over filling to form a half circle. Press edges together to seal, then set quesadillas aside.
• Lightly grease surface of a large cast-iron skillet with a little lard, then heat over medium heat until hot. Working in batches, remove plastic from quesadillas, then fry quesadillas until crusty and dark brown in patches, about 4 minutes per side. Serve hot.

ACORN SQUASH QUESADILLAS

Steps:

• 1. Roast acorn squash: a) Preheat oven to 400F and lighly oil baking sheet. b) Half squash, scoop out seeds and cut into 1/2 inch slices c) Lay on sheet and roast for 20 minutes or until soft. d) When cool, peel skin. e) Lightly chop and put squash in bowl. 2. Saute onions, garlic, and jalapeno until translucent. 3. Add poblalno strips and cook for a couple more minutes. 4. Add squash and cook for 5-10 minutes until flavors meld and squash is tender. 5. Season and take off heat. 6. Spread squash mixture on 1/2 tortilla. 7. Sprinkle cheese, fold over. 8. Fry until crispy.