2 medium acorn squash
4 tablespoons canola oil (more for frying)
3 tablespoons diced white onion
1 tablespoon minced jalapeÃ±o
1 clove garlic, minced
2 peppers, roasted, peeled and cut into strips
2 tablespoons fresh cilantro, chopped
Salt and pepper to taste
10-inch flour totillas
1 cup shredded Montery Jack cheese
Tomatillo salsa, recipe follows
Preheat the oven to 400Â°F and lightly oil a baking sheet. Halve the squash, scoop out the seeds and cut each half into half-inch slices. Lay them on the baking sheet and roast for about 20 minutes or until soft.
When cool enough to work with use a paring knife or your hands to peel the skin off each slice and chop the squash and put it in a bowl.
In a medium sautÃ© pan, cook the onions, garlic and jalapeÃ±o in the oil until tanslucent. Add the pepper strips and cook for a couple minutes more. Add the squash and cook for another 5 or 10 minutes, until the squash is tender and the flavors have melded. Season with salt and pepper, add cilantro and take off heat.
Spread a few tablespoons of the cooked squash mixture onto one 10-inch flour tortilla. Sprinkle with a couple tablespoons of the cheese. Place another tortilla on top and sprinkle with more cheese and place in a hot pan with oil, and fry until crispy. Cut the finished quesadilla into 6 triangles. East while warm.
10 tomatillos, husked and well washed, quartered
½ bunch of scallions, roots and green ends trimmed, cut into big segments
5 garlic cloves
2 jalapeÃ±os, roughly chopped
Pinch of cumin
¼ cup fresh cilantro, roughly chopped
Puree all ingredients together until very smooth in a blender. Season with salt.