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Squash & Vidalia Onion Quesadilla

Squash & Vidalia Onion Quesadillas

Print Recipe
This dish features our perfectly seasoned Squash with Vidalia Onion plus a yummy green dipping sauce.
Course Main Course
Servings 4

Ingredients

  • 8 6 in. flour tortillas
  • 2 14.5 oz. cans Margaret Holmes Squash with Vidalia Onions; drained well
  • 8 oz. Mexican blend cheese or grated cheddar cheese
  • 1 cup chopped Romaine lettuce
  • 1/2 cup fresh cilantro; stems removed
  • 1 jalapeno pepper; seeded and chopped
  • 1 avocado; diced
  • 2 cloves garlic; chopped
  • 1/2 cup dairy sour cream
  • 2 tsp. Glory Foods Hot Sauce
  • juice of 1 lime

Instructions

  • Smash the Margaret Holmes Squash with Vidalia Onions with the tines of a fork and divide between 4 tortillas.
  • Scatter cheese over squash and cover with the remaining tortillas.
  • Heat a large skillet and cook quesadillas for 2 minutes per side until golden brown; cut into wedges.
  • To make the green dipping sauce, place the Romaine lettuce, cilantro, jalapeno pepper, avocado, garlic, sour cream, Glory Foods Hot Sauce and lime juice together in a blender and process until smooth.