2 flour tortillas
1⁄2 cup Monterey Jack cheese
3 cloves garlic
1⁄4 cup micro-greens (any kind)
1 summer squash
2 tsps Mexican Spice Blend (Equal parts: Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin, & Dried Mexican Oregano)
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, squash and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Transfer to a large bowl. Wipe out the pan. Place the tortillas on a clean, dry work surface. Sprinkle 1⁄4 of the Monterey Jack cheese onto 1 side of each tortilla; season with salt and pepper. Top with the cooked squash and remaining Monterey Jack cheese, and the microgreens. Fold each tortilla in half over the filling. In the pan used to cook the squash, heat 2 teaspoons of olive oil on medium-high until hot. Add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are crispy and browned and the cheese has melted. Transfer to a cutting board, and cut into fourths. Serve with some sour cream!
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.