Autumn Squash Quesadillas with Lime Crema

Crispy wheat tortillas with spicy Hokkaido squash, melted cheese and cilantro, served with a fresh lime crema. A hearty autumn dish with a Mexican touch.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 500 g Hokkaido squash
• 8 pc Wheat tortillas
• 1 pc Onion
• 1 pc Garlic clove
• 1 pc Jalapeño
• 200 g Mozzarella
• 100 g Young Gouda, grated
• 150 g Sour cream
• 1 pc Lime
• 1 bunch Cilantro
• 1 tsp Ground cumin
• 1 tsp Smoked paprika powder
• 0.5 tsp Chili powder
• 2 tbsp Cooking oil
• Salt
• Pepper

Method

1. Wash the squash, remove the seeds and cut into roughly 1 cm cubes; the skin can stay on.
2. Finely dice the onion and garlic, remove the seeds from the jalapeño and finely chop it.
3. Heat 1 tbsp oil in a large pan over medium heat and sweat the onion, garlic and jalapeño for 2 minutes.
4. Add the squash cubes and fry for 8 to 10 minutes until soft and lightly colored. Season with cumin, paprika powder, chili powder, salt and pepper, then remove from the heat.
5. Drain the mozzarella and tear it into rough pieces. Wash the cilantro, pick off the leaves and finely chop them.
6. Halve the lime and squeeze one half. Mix the sour cream with 1 tsp lime juice, a pinch of salt and half of the cilantro.
7. Warm one tortilla in a dry, hot pan for 30 seconds, flip it, and top one side with mozzarella, Gouda, the squash mixture and cilantro.
8. Place a second tortilla on top, fry the quesadilla over medium heat for 2 to 3 minutes until the bottom is golden brown and the cheese has melted. Flip and fry for another 2 minutes.
9. Repeat with the remaining tortillas, adding a little oil if needed. Cut the finished quesadillas into quarters and serve warm with the lime crema.