Acorn Squash Quesadillas + Tomatillo Salsa

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smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
399
FAT
74%
CHOL
7%
SOD
40%

Comments

Yep, butter is better. Whole family loved these, even without the tomatillo salsa. Used spinach and cut out the chiles for the kiddos.
12245fa7186c   •  10 Oct   •  Report
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Ingredients for 4 servings

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

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