Summer’s Bounty Quesadillas Recipe

Summer is in full swing and the farm’s bounty is providing plenty of ingredients for all sorts of yummy recipes. This week, enjoy this recipe for Summer Quesadillas.

Ingredients

  • 2 tablespoons olive oil + oil for griddle

  • 1 medium garlic clove, minced

  • 1/2 cup minced onion

  • 1 cup shredded summer squash

  • 1/4 cup chopped bell pepper (any color)

  • 1 jalapeño, seeded, derided, and minced. Have some shopped jalapeños on the side if you like.

  • 1 teaspoon minced fresh oregano

  • 1/4 teaspoon dry oregano

  • 1/4 teaspoon cumin

  • 1/4 teaspoon chili powder

  • Dash of cayenne pepper

  • 1 cup chopped (peeled and seeded) tomato

  • Lemon & maple syrup for flavor balance

  • Sea salt & black pepper

  • 1/4 cup chopped scallions (mostly white root end) Save chopped green tops for garnish.

  • 1/4 cup chopped cilantro (optional)

  • 1/2 cup refried beans (optional)

  • 1/4 cup corn (optional)

  • 1 serious cup or more of grated Mexican cheese

  • 8 10” flour quesadillas

  • Pico de gallo or salsa

  • Lime-infused Greek yogurt (1 cup yogurt + 2 T lime juice)

Directions

Heat the olive oil in a skillet over medium heat. Add the garlic and onion. Sauté for 1 minute. Add the squash, bell pepper, jalapeño, oreganos, cumin, chili powder, and cayenne. Sauté 3 minutes. Add the tomatoes and cook until liquid has evaporated. Adjust flavor.

Arrange 4 tortillas on a clean counter. Spread with the beans, leaving a 1/2-inch border. Top with the summer vegetable mix, scallions, corn, and cilantro. Sprinkle the cheese over. Top with a tortilla and press firmly. Cook on a lightly oiled 375° griddle, pressing occasionally, until lightly toasted. Flip it and lightly brown until all cheese is melted. Serve with pico or salsa and lime-infused Greek yogurt.

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