12 each 10" Heat Pressed Flour Tortillas (10420)
2.25 lbs. Seasonal Squash , peeled, small dice
As needed Grapeseed Oil
As needed Kosher Salt
4 Tbsp. Garlic , minced
3 cups Fresh Lime Juice
3 cups Seasoned Black Beans , prepared, pureed
1 lb. Oaxacan Cheese , sliced
2 oz. Oaxacan Cheese , sliced
As needed Unsalted Butter
6 cups Fresh Corn salad, prepared
As needed Fresh Cilantro
3/4 cup Charred Tomatillo Lime Crema, see related recipe
1.) Sauté squash over medium heat in a neutral flavored cooking oil until tender. Season with kosher salt to taste and add garlic. Once the garlic is fragrant deglaze with lime juice. Hold hot.
2.) To prepare one quesadilla, spread one half of the 10" Flour Tortilla with ¼ cup of the puréed black beans. Top with 3 oz. of sautéed squash and 1 ½ oz. of Oaxacan cheese.
3.) Fold the other side of the tortilla over to form quesadilla.
4.) Griddle over medium heat in butter until golden brown, crispy and heated through.
5.) Cut into quarters and serve with a drizzle of the Charred Tomatillo Crema and a side of a fresh corn salad.