En Mi Cocina Hoy

Summer Squash Goat Cheese Quesadillas

Prep Time
Cook Time

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.