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Gallery Squash-and-Charred-Poblano Quesadillas Credit: Nico Schinco Recipe Summary prep: 35 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 1 small squash, such as acorn or carnival, seeded and cut into 1/2-inch-thick slices (3 cups) 2 tablespoons extra-virgin olive oil 1 teaspoon cumin seeds Kosher salt and freshly ground pepper 2 poblano peppers 2 cups shredded green cabbage 3 to 4 radishes, thinly sliced 1/2 cup fresh cilantro leaves, chopped Zest and juice of 1 lime 1 teaspoon unsalted butter, softened, plus more as needed 8 flour or corn tortillas (each 6 inches) 8 ounces Monterey Jack, shredded (2 cups) Sour cream and salsa, for serving (optional)
Cook’s Notes To save time, pick a variety of squash you don’t have to peel. The thin skins of acorn, carnival (shown), and delicata caramelize beautifully.
Gallery Squash-and-Charred-Poblano Quesadillas Credit: Nico Schinco
Recipe Summary prep: 35 mins total: 1 hr Servings: 4
Gallery
Squash-and-Charred-Poblano Quesadillas Credit: Nico Schinco
Squash-and-Charred-Poblano Quesadillas
Credit: Nico Schinco
Squash-and-Charred-Poblano Quesadillas
Recipe Summary prep: 35 mins total: 1 hr Servings: 4
Recipe Summary
prep: 35 mins total: 1 hr
Servings: 4
prep: 35 mins
total: 1 hr
prep:
35 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 1 small squash, such as acorn or carnival, seeded and cut into 1/2-inch-thick slices (3 cups) 2 tablespoons extra-virgin olive oil 1 teaspoon cumin seeds Kosher salt and freshly ground pepper 2 poblano peppers 2 cups shredded green cabbage 3 to 4 radishes, thinly sliced 1/2 cup fresh cilantro leaves, chopped Zest and juice of 1 lime 1 teaspoon unsalted butter, softened, plus more as needed 8 flour or corn tortillas (each 6 inches) 8 ounces Monterey Jack, shredded (2 cups) Sour cream and salsa, for serving (optional)
Directions
Preheat oven to 450°F. Toss squash with oil and cumin seeds; season with salt and pepper. Spread in a single layer on a rimmed baking sheet lined with parchment and roast, flipping once, until golden and tender, 18 to 22 minutes.
Meanwhile, blister poblanos over a gas flame at medium-high, turning with tongs, until blackened all over, about 8 minutes. Place in a bowl and cover to let steam, 10 minutes. Remove and discard skins and seeds, and slice poblanos into strips. Season lightly with salt; toss with squash and cover to keep warm.
In a bowl, toss together cabbage, radishes, and cilantro with lime juice and zest; season with salt.
Heat a large cast-iron skillet or griddle over medium. Lightly brush with butter. Add 1 or 2 tortillas (depending on size of skillet) and top each with 1/2 cup cheese. Top each with a second tortilla. Heat until bottom tortillas are golden brown and cheese begins to melt, about 2 minutes.
Flip and cook until undersides are golden and crisp and cheese begins to ooze and crisp around edges, about 2 minutes more. Transfer to a tray and repeat with remaining tortillas and cheese, adding more butter to skillet as needed. Serve quesadillas warm, topped with sour cream, squash mixture, cabbage salad, and salsa.
Cook’s Notes To save time, pick a variety of squash you don’t have to peel. The thin skins of acorn, carnival (shown), and delicata caramelize beautifully.
Cook’s Notes
To save time, pick a variety of squash you don’t have to peel. The thin skins of acorn, carnival (shown), and delicata caramelize beautifully.
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All Reviews for Squash-and-Charred-Poblano Quesadillas
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Squash-and-Charred-Poblano Quesadillas
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
