En Mi Cocina Hoy

Summer Squash Goat Cheese Quesadillas

Featured in Tortilla Tribe
Prep Time
Cook Time
  • Ingredients & Instructions



  • 4

    Mission Organics Whole Wheat Tortillas
  • 2

    Zucchinis or any summer squash, cut into slices
  • 4

    Medium poblanos
  • 220

    grams Soft goat cheese
  • Salt, pepper, oil
  • Cilantro to serve


  • Step 1

    In a medium skillet, heat a teaspoon of oil and sauté the zucchini on medium heat for 5 minutes. Season with salt and pepper.

  • Step 2

    At the same time, burn the poblanos on the open flame until they are black. Rotate them with a pair of tongs. Place in a dish and cover for 10 minutes. Scrape everything burned; the easiest is to do it under the tap. Cut the top of the peppers and remove the seeds.

  • Step 3

    Dice the roasted poblanos, mix with the goat cheese. Season with salt and pepper and stir.

  • Step 4

    Heat a skillet or griddle over medium heat. Place two tortillas on top, turn after 10 seconds and fill with a quarter of the goat cheese mixture, place 1/4 of the cooked zucchini and fold the tortilla.

  • Step 5

    Cook for 1 minute and turn, cook until the cheese melts and the tortillas are toasted and crispy.

  • Step 6

    Cut into triangles and serve immediately sprinkled with cilantro.

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