Acorn Squash Quesadillas + Tomatillo Salsa
Photo © Deb Perelman
- 1 small/medium acorn squash
- 4 tablespoons vegetable oil
- 3 tablespoons diced white onion
- 1 tablespoon minced jalapeno
- 1 clove garlic, minced
- 2 poblano chiles, roasted, peeled and cut into strips
- Salt and pepper to taste
- 10-inch flour tortillas
- 1 cup shredded Mexican cheese blend of your choice
- Butter for frying quesadillas
- 10 tomatillos, husked and well washed, quartered
- 1/2 bunch of scallions, roots and green ends trimmed, cut into big segements
- 5 garlic cloves, smashed
- 2 jalapenos, roughly chopped
- Pinch of allspice
- Salt to taste
- This recipe is vegetarian
- Produce
- Acorn squash, small medium (1)
- Garlic (1 clove)
- Jalapeno (1 tablespoon)
- Jalapenos (2)
- Poblano chiles, roasted (2)
- Scallions (1/2 bunch)
- Tomatillos (10)
- White onion (3 tablespoons)
- Cooking & Baking
- Allspice (1 Pinch)
- Garlic cloves (5)
- Salt (1)
- Salt and pepper (1)
- Vegetable oil (4 tablespoons)
- Bread & Baked Goods
- Flour tortillas (10 inch)
- Dairy
- Butter (1)
- Mexican cheese blend (1 cup)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published October 7, 2008 (4 years ago).
68 people saved this recipe.
