Tuesday, July 28, 2009
got just a few?
So I came up with this recipe after cruising the internet looking for a new squash recipe. We had squash in our garden this year. Why we planted it, I'm not sure. I prefer zucchini squash to the yellow ones because of the taste and they're a bit more versatile.
It seems like all of the yellow squash recipes on the internet have to do with frying or baking them into a casserole. The ones that don't call for a saute but that gets a little old if you've got a garden full.
I took it from a recipe with corn and squash, but since we had corn on the cob for dinner, i opted for chicken. (Which I actually used morningstar chix strips, and they were good)Thinking a can of black beans, rinsed and drained would also make a good substitute, or sauteed mushrooms.
Squash & Chicken Quesadillas
* 3 medium yellow summer squash, halved lengthwise
* 1 large sweet onion, cut into 1/4-inch slices
* 1 to 2 jalapeno peppers
* 1 tablespoon minced fresh basil
* 1-1/2 teaspoons minced fresh oregano
* 1 garlic clove, minced
* 1/4 teaspoon salt
* 1/4 teaspoon ground cumin
* 6 flour tortillas (8 inches), warmed
* 1 cup (4 ounces) shredded Monterey Jack cheese
* 1 tablespoon canola oil
* 1-2 boneless skinless chicken breasts
Salt & Pepper chicken and place on grill. Cook for 8-10 minutes per side or until cooked through. Half way through, place squash, onion and jalapenos on grill; cover and cook for 10 minutes, turning once. Remove all from grill. When vegetables and chicken are cool enough to handle, chop the squash and onion, and seed and chop the jalapenos. Place in a large bowl.
Stir in the basil, oregano, garlic, salt and cumin. Brush one side of tortilla with oil and place on grill. Place 1/2 cup filling on 1/2 of each tortilla; sprinkle with cheese. Fold tortillas over filling. Grill quesadillas over medium low for 1-2 minutes on each side or until heated through and golden brown. Cut into wedges. Serve with salsa and sour cream!