I wanted to share with you these Poblano Summer Squash Goat Cheese Quesadillas; they are quick to make, have just four ingredients, and are amazingly tasty. I love when my gardens inspire our lunches or dinners.
Here in Houston, zucchinis are not so prolific since they do not take well to humidity and are affected by some local pests, but there are weeks when I find myself with an overdose of zucchini. Since the typical zucchini here does not grow well, I usually plant varieties such as Zephyr (half yellow, half green), patty pan (like a flying saucer), or yellow summer squash (resistant and delicate flavor). I recommend any summer squash varieties. They can be used to replace the traditional zucchini in recipes.
And please remember that tortillas are best consumed warm or hot. Cold tortillas make me sad. My favorite way to heat tortillas is in a skillet or Comal. In 10 seconds, they are ready to use. I always start my quesadillas by heating one side of the tortilla, turning it, adding stuffing, and then cooking. It makes a BIG difference.
Poblano Goat Cheese Quesadilla
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4
- Category: Vegetables
- Method: Stove
- Cuisine: Mexican
Description
A quick delicious lunch.
Ingredients
- 4 large flour tortillas
- 2 zucchinis or any summer squash, cut into slices
- 3 huge or 4 medium poblanos
- 1 tube (220 grams) of soft goat cheese
- Salt, pepper, oil
- Cilantro to serve
Instructions
- Heat a teaspoon of oil in a medium skillet and sauté the zucchini on medium heat for 5 minutes—season with salt and pepper.
- At the same time, burn the poblanos on the open flame until they are black. Rotate them with a pair of tongs. Place in a dish and cover for 10 minutes. Scrape everything burned; the easiest is to do it under the tap. Cut the top of the peppers and remove the seeds.
- Dice the roasted poblanos, and mix them with goat cheese. Season with salt and pepper and stir.
- Heat a skillet or griddle over medium heat. Place two tortillas on top, turn after 10 seconds, and fill with a quarter of the goat cheese mixture, place ¼ of the cooked zucchini and fold the tortilla.
- Cook for 1 minute and turn. Cook until the cheese melts and the tortillas are toasted and crispy.
- Cut into triangles and serve immediately, sprinkled with cilantro.
Notes
This is a sponsored post written by me on behalf of Mission® in 2018. All opinions are entirely my own.
