Quesadillas de Calabaza Con Chipotle

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In a previous blog I published a recipe for Flor de Calabaza Quesadillas. CLICK HERE. Flor de calabaza (squash flower) quesadillas are a common, popular and traditional Mexican food. In the states, these edible flowers are not always available. When not available, I substitute Mexican squash or zucchini for a simpler recipe.

The basic cheese quesadilla is easy to prepare but think of the possibilities of adding simple or complicated fillings to bump up the food experience. I love to scrounge in the refrigerator for leftovers to fill my quesadilla. Here is a recipe that I hope lights up your imagination to design your quesadilla the next time you need a quick meal or snack.

Grilling summer squash until it caramelizes gives it a sweet and succulent taste and texture. Alternatively, you can fry them in a little vegetable oil. Let’s get started.

Ingredients

Serves 6

2-3 chipotle adobado peppers

2 Mexican squash (grey ) or zucchini

5 oz Qaxacan cheese or other semi-soft cheese

Extra virgin olive oil

6 corn tortillas

Salt

Preparation

Finely chop the chipotle peppers and set aside Sliced them thinly if you wish to serve your quesadillas open faced with a stylish presentation.

Lightly oil and heat the grill to medium high heat. Slice each squash lengthwise in 3 long pieces. Lightly oil and salt each slice of squash then place on the grill;. Grill each side 7-10 minutes until soft and black grill marks are obtained. Set aside.

Reduce the heat to medium low. Place a corn tortilla on the grill, spread it with cheese; wait until it melts the cheese. When the cheese is melted, top it with a slice of squash that is sprinkled with chile. Fold and serve.