Summer Squash Quesadilla
Servings
2
Servings
2
Ingredients
For the Squash Filling
Instructions
  1. Place sliced Chayote on a wire rack and lightly salt. Let sit for 10 mins. After 10 minutes, pat it dry to remove any moisture. On one side of each tortilla, place the chayote alternating between this and the zucchini. Place half of the cheese on each tortilla. Fold the tortillas then place them on a hot cast iron pan, on a griddle or in the oven to melt the cheese and crisp the tortilla.
  2. Slice the quesadillas in half and place on the plate. Drizzle with guaje salsa over the top and garnish with micro cilantro and the snap peas.
Recipe Notes

To make the guaje salsa, follow the recipe for it on the Roasted Mexican Chicken post.