Ingredients
- 12 Each 10" Heat Pressed Flour Tortillas (10420)
- 2.25 Lbs. Seasonal Squash, peeledsmall dice
- As Needed Grapeseed Oil
- As Needed Kosher Salt
- 4 Tbsp. Garlic, minced
- 3 cup Fresh Lime Juice
- 3 cup Seasoned Black Beans, preparedpureed
- 1 Lbs. Oaxacan Cheese, sliced
- 2 Oz. Oaxacan Cheese, sliced
- As Needed Unsalted Butter
- 6 cup Fresh Corn Salad, prepared
- As Needed Fresh Cilantro
- 3/4 cup Charred Tomatillo Lime Crema see related recipe
Directions
- 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.
- 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.
- Fold the other side of the tortilla over to form quesadilla.
- Griddle over medium heat in butter until golden brown, crispy and heated through.
- Cut into quarters and serve with a drizzle of the Charred Tomatillo Crema and a side of a fresh corn salad.
Ingredients- 1 Each Tomatillo, quartered, charred
- 1/2 cup Meixcan Crema
- As Needed Kosher Salt
- 2 cloves Garlic
- 1 Each Lime Zest
- 1 Tbsp. Lime Juice
- 1/4 cup Fresh Cilantro, chopped
- 1 Tbsp. Powdered Sugar
Directions
- Quarter tomatillo and place under a broiler until it slightly takes on a char.
- Combine all ingredients into a blender and blitz until uniform.
- Taste and adjust seasoning if needed
- Reserve refrigerated until use.
