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Squash & Vidalia Onion Quesadillas

Squash & Vidalia Onion Quesadillas

Unique, Southern quesadilla.

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4 quesadillas

Ingredients

  • 8 (6 in.) flour tortillas
  • 2 (14.5 oz.) cans Margaret Holmes Squash with Vidalia Onions; drained well
  • 8 oz. Mexican blend cheese or grated cheddar cheese
  • 1 cup chopped Romaine lettuce
  • 1/2 cup fresh cilantro; stems removed
  • 1 jalapeno pepper; seeded and chopped
  • 1 avocado; diced
  • 2 cloves garlic; chopped
  • 1/2 cup dairy sour cream
  • 2 tsp. Glory Foods Hot Sauce
  • juice of 1 lime

Directions

  1. Smash the Margaret Holmes Squash with Vidalia Onions with the tines of a fork and divide between 4 tortillas.
  2. Scatter cheese over squash and cover with the remaining tortillas.
  3. Heat a large skillet and cook quesadillas for 2 minutes per side until golden brown; cut into wedges.
  4. To make the green dipping sauce, place the Romaine lettuce, cilantro, jalapeno pepper, avocado, garlic, sour cream, Glory Foods Hot Sauce and lime juice together in a blender and process until smooth.

This recipe uses the following products:

7
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