Big Quesadillas with Sweet Potato, Yellow Squash, and Corn
When I first blogged about big quesadillas, a number of readers commented about their own fillings. My favorite was this one from Monica Clark-Robinson, an avid and creative cook.
Makes 4 large or 8 small servings
- 2 medium sweet potatoes
- 1 medium yellow summer squash
- 1 1/2 cups frozen corn kernels, thawed
- Four 12-inch flour tortillas or wraps
- 2 cups grated vegan Cheddar or nacho cheese
- 1 cup salsa (any variety; salsa verde is delicious with this), or as needed
Preheat oven to 425°F.
Microwave the sweet potatoes until done but still firm. Start with 2 minutes per potato, then ass a minute at a time until they are done. Plunge into a bowl of ice water.
Cut the narrow part of the squash into thin rounds. Cut the fatter part of the squash in half, then slice thinly. If there are big, watery seeds, cut them away.
Combine the squash with a small amount of water in a medium skillet; cover and steam until partially done, about 2 minutes. Add the corn kernels and continue to steam just until the squash is tender-crisp, then remove from heat.
Peel the sweet potatoes and slice 1/4 nice think.
Lay a tortilla on a baking sheet. Arrange a quarter of the sweet potato slices over one half, followed by a quarter squash and corn mixture. Sprinkle with 1/2 cup cheese. Fold over to cover. Repeat with the remaining tortillas, using additional baking sheets if needed.
Bake for 10 minutes, or until the tortillas begin to turn golden and crisp. Watch carefully!
To serve, place each quesadilla or half of a quesadilla on an individual plate. Serve at once, passing salsa to top individual portions.
- For lots more Southwestern-style recipes, go to A Southwestern Supper.