Chef notes
We’re always looking for new and inventive ways to use up zucchini and summer squash during the warm weather months. When it’s in season, summer squash is so bountiful that it’s not hard to run out of ideas about how to use it all up. These vegetarian quesadillas are a great way to use summer squash, and they’re a quick and easy dinner that you can put together in just a few minutes — perfect for the shortened days of summer.
The filling for the quesadillas is all about the squash. As it cooks down in a skillet with some red onion and garlic, the bite-sized pieces of squash become sweet, soft and melty. Since summer squash is a watery vegetable, sautéing it before the filling is layered into the tortillas will help keep the flavor as concentrated as possible. The squash’s flavor is complemented simply with some shredded cheese (we like to use Monterey Jack or white cheddar because they are each relatively mild in flavor) and your chipotle hot sauce of choice. Toast each quesadilla in butter and just wait until those cheeses start to melt.
The most difficult part of this recipe is probably choosing your toppings. Keep it simple with fresh cilantro, pico de gallo and a squeeze of lime juice or amp up the flavor a bit with our spicy, smoky and creamy dipping sauce. Just whisk some lime zest and juice, cumin, smoked paprika and cayenne into sour cream and dip or drizzle to your heart’s content.
Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.
Ingredients
- 1 cup sour cream
- 1 lime, zested and juiced
- 1/2 teaspoon ground cumin
- 1 teaspoon smoked Spanish paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoon extra-virgin olive oil
- 1/2 red onion, peeled and sliced
- 4 garlic cloves, peeled and thinly sliced
- 1 pound yellow summer squash or zucchini, diced
- kosher salt, to taste
- 4 large flour tortillas
- 1 cup shredded Monterey jack or white cheddar cheese
- chipotle hot sauce, such as Tabasco, to taste
- 4 tablespoons unsalted butter, divided
- chopped fresh cilantro leaves
- pico de gallo or salsa, homemade or store-bought
- lime wedges
Preparation
1.Make the sauce: in a small bowl, whisk together sour cream, lime juice and zest, cumin, paprika and cayenne. Set aside.
2.Heat olive oil in a large nonstick or seasoned cast-iron skillet over medium-high heat. Add the onions and sauté for about 5 minutes or until soft. Add the garlic and sauté for 1 minute until fragrant. Add the squash and season with kosher salt. Cook, stirring occasionally, until vegetables are tender and the liquid has reduced, about 10 minutes. Transfer the mixture into a bowl to cool.
3.Assemble the quesadillas: Place two tortillas on a clean surface. Sprinkle 1/4 cup of cheese on each tortilla. Divide the cooked zucchini mixture between the two, then top with the remaining cheese. Season with a few dashes of the hot sauce (if using), then top with the remaining tortillas.
4.In the same skillet set over medium-heat, melt 2 tablespoons butter. Add the first quesadilla and cook, pressing down on the top until the tortilla is golden brown on the bottom and starts to shrink and the cheese starts to melt. Use a spatula to carefully flip, tucking in any escaped veggies or cheese and repeat until both sides are crispy and the cheese is completely melted. Repeat with the second quesadilla.
5.Cut into quarters and serve topped with dollops of the smoky cream sauce, fresh cilantro and salsa (if using). Serve limes and additional sauce and salsa on the side.
