Squash And Spinach Quesadilla Recipe
sundried tomato, red onion, avocado, salsa verde
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Filling
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced red onion and sauté until translucent, about 3-4 minutes. Add the squash and cook for another 5 minutes until tender. Stir in the fresh spinach and sundried tomatoes, cooking until the spinach wilts. Season with salt and pepper to taste. Remove from heat.
- 2
Assemble the Quesadilla
Lay one tortilla on a flat surface. On one half of the tortilla, spread a portion of the sautéed filling, top with shredded cheese, and a few slices of avocado. Fold the tortilla over to cover the filling.
- 3
Cook the Quesadilla
In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Place the folded quesadilla in the skillet and cook for about 3-4 minutes on each side until golden brown and the cheese has melted. Repeat for remaining tortillas.
- 4
Serve
Cut the quesadillas into wedges and serve warm with salsa verde on the side.
