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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I, again, have dramatically altered what this recipe was intended for. The squash makes a tender and flavorful quesadilla. The recipe is not difficult, but be careful when preparing the actual quesadilla. Enjoy! Ingredients:
1 tablespoon olive oil, for cooking |
1 medium onion, diced |
10 squash, sliced thin |
1/4 cup chicken broth |
salt, to taste |
fresh ground black pepper, to taste |
4 (10 inch) flour tortillas |
2 cups shredded cheddar cheese |
1/2 cup salsa |
Directions:
1. Heat a large pan with oil and saute the garlic and onion until they become clear Add the squash to the pan (already sliced thin) and deglaze the pan with the chicken broth.
2. Allow this to cook all together for ten minutes.
3. Season with salt and pepper, and set it aside to cool.
4. Distribute the squash mixture and cheese between one (folded in half) or two flour tortillas. I cook these in a regular saute pan, for about 3-5 minutes on each side- spray or oil your cooking surface so it will not stick. The sides will start to pinch together, and will become golden brown.
5. Serve with salsa!
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