On the Table: Squash Quesadilla

Quesadillas are probably my favorite fast food option.  I try to keep tortillas and cheese in the refrigerator all the time, along with salsa and sour cream (ok, who am I kidding - I really just want an excuse to eat sour cream).  I will often go with just the basics, especially if I am in a rush, but sometimes I like to jazz up a quesadilla.  The other night, I decided to make a quesadilla with sauteed squash, and it was delicious!  To prepare:

Preheat oven to 250 degrees (I like to keep the oven low so the tortilla stays soft, but the cheese still melts).

Cut up a quarter of a yellow squash into small pieces (smaller than you would use if you were roasting them).

Put a small saute pan over medium heat and thinly coat the bottom of the pan with canola oil.  When the oil gets hot, add in the squash.

Cook, stirring often, until the squash is tender.  Season with salt, freshly ground black pepper, and a splash of balsamic vinegar.  Taste and adjust seasoning.

Put a tortilla on a baking sheet (I use 8 inch tortillas) and top with shredded cheddar cheese, the squash, and a little bit of shredded parmesan cheese. 

Place another tortilla on top.  Cook in the preheated oven for 8-10 minutes, or until the cheese is melted.  I put some cherry tomatoes on the baking sheet as well to heat them up a bit, and I used them as a garnish.

Serve with sour cream and salsa, and the cherry tomatoes.

Enjoy!