acorn squash quesadillas + tomatillo salsa
A few weeks ago (oh, you didn’t think that meant I was , did you?) a friend and I went to a cooking demonstration at a great little modern Mexican restaurant named . I know very close to nothing about Mexican cooking, despite adoring the flavor palate–the sour and tangy citruses against smoky peppers and hearty beans and meats and seriously, I don’t know why it has taken me so long to try to learn a few new things. Chalk it up to intimidation.
Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Jalapeno | 1 pepper (14g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Quesadilla | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small/medium acorn squash
- 4 tablespoons vegetable oil
- 3 tablespoons diced white onion
- 1 tablespoon minced jalapeno
- 1 clove garlic, minced
- 2 poblano chiles, roasted, peeled and cut into strips
- Salt and pepper to taste
- 10-inch flour tortillas
- 1 cup shredded Mexican cheese blend of your choice (I used Muenster, not Mexican but worked great!)
- Butter for frying quesadillas
- Garnishes: Julienned radishes, crema or sour cream and/or salsa verde cruda (recipe below)
- 10 tomatillos, husked and well washed, quartered
- 1/2 bunch of scallions, roots and green ends trimmed, cut into big segements
- 5 garlic cloves, smashed
- 2 jalapenos, roughly chopped
- Pinch of allspice
- Salt to taste