Wednesday, July 18, 2012

Corn and 8 Ball Squash Quesadillas

This weird squash looking thing appeared in my CSA basket a few weeks ago.  Not knowing what it was, I turned to knower-of-all-things, Mom, and asked her.  She agreed that it was probably a squash, but had no idea other than that.  So, the next time they appeared in the basket, I asked.

The folks at the farm said it's delicious on the grill or stuffed with meat.  Feeling lazy, I grilled it up and added it to quesadillas (the original plan was to serve this on the side; instead it went right in).

I've made this recipe before, but never with fresh grilled corn, or grilled zucchini.  I thought it was a delicious addition (though I haven't had the original in more than a year); the grilling brought out a sweetness and richness to the squash and the corn (as well as to the tomatoes) and made it outstanding. 

Here's the recipe with my modifications; the original recipe is from Robin Miller's Robin Rescues Dinner:

  • 1 8-ball squash, cut into 1/8-inch thick rounds 
  • Vinaigrette (I used the leftovers from this)
  • 1 ear fresh corn, shucked
  • 2 beefsteak tomatoes, cut in half at the equator
  • 2 tablespoons minced red onion
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper
  • Cooking spray
  • 4 fajita size whole grain tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack or Pepper Jack cheese
  • 4-ounce can minced green chilies, drained
  1. Spray outdoor grill with cooking spray, and heat grill to medium.  Meanwhile, toss sliced squash with vinaigrette and let hang out.  Place corn on the grate (you may brush with olive oil or spray with cooking spray if you wish), turning frequently, until tender, which should take about 15 minutes. Grill the tomatoes, skin side down first, until skin blisters, about 3 minutes a side.  Grill the squash until soft, about 2 minutes a side.  Set all aside and let cool before moving on.  Dice the tomatoes; dice the squash; remove the corn from the cob.
  2. To make the salsa, in a medium bowl, combine charred tomatoes, onion, basil, lemon juice, and cumin. Mix well and season to taste with salt and pepper. Set aside.
  3. Coat a stop-top griddle or large skillet with cooking spray and preheat to medium-high.
  4. Arrange tortillas on a flat surface. Top half (one side) of tortillas with both shredded cheeses, squash, reserved corn, and green chilies. Fold over un-topped side, making a half moon. Place quesadillas on hot pan and cook 2 to 3 minutes per side, until tortillas are golden brown and cheese melts. Serve quesadillas with salsa on the side.
Serves 4
"Mommy, can I take a picture of MY food?"

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