3.75 4 Ratings

Calabacitas Quesadillas

dairy free •
gluten free •
grain free •
soy free •
vegan

30 min

What did the quesadilla say to the Salsa Cremosa? “¡Buenos 'dillas!” Get it? Because it’s always a great day when you’ve got a quesadilla and a side of our NEW Salsa Cremosa for dipping!

Ingredients

1 Tbsp Avocado Oil or Light Olive Oil
1 Small White Onion, thinly sliced
2 Garlic Cloves, diced
2 Zucchini, Summer Squash, and/or Calabaza Squash, sliced
1 Roma Tomato, diced
1 tsp Dried Mexican Oregano or Dried Epazote
½ tsp Sea Salt
Freshly Ground Black Pepper, to taste
½ jar Siete Salsa Cremosa
1 ½ packs Siete Almond Flour Tortillas
1 ½ cups Queso Oaxaca, Queso Quesadilla, Shredded Mozzarella Cheese, and/or Vegan Mozzarella

Products Used

Directions

Step 1

Heat a cast iron skillet over medium heat. Add oil and sliced onions, cooking until almost translucent. Add diced garlic cloves and cook for another minute.
Step 2

Make a well in the center and increase the temperature to medium-high heat. Add sliced squash, diced tomato, dried herbs, salt and pepper. Sear the vegetables for 3-4 minutes or until lightly browned.
Step 3

Add ½ the jar of Siete Salsa Cremosa to the pan and stir to combine.
Step 4

To build quesadillas, place 4-6 tortillas on a large board. Top each tortilla with about  1/3 cup cheese, shredding the cheese to separate as needed. 
Step 5

Top the cheese with the cooked squash and Salsa Cremosa mixture.
Step 6

Top with an additional 1/3  cup cheese and finish each quesadilla with a second tortilla to close.
Step 7

Heat a clean cast iron skillet over medium heat, cooking each quesadilla until the cheese has melted and the tortillas have lightly browned.
Step 8

Portion each quesadilla and serve with more Salsa Cremosa to dip!