Summer Squash and Mushroom Quesadillas

  • 2 Tbsp. olive oil
  • 1 cup spring onions, sliced into strips
  • 3-4 cups yellow squash and/or zucchini, sliced into coins
  • 2 cups mushrooms, sliced
  • 1/4 cup cilantro, chopped
  • Four 10-inch tortillas or eight 6-inch tortillas
  • 1 cup shredded cheddar cheese

In a large skillet, heat olive oil. When hot, add onion, squash, mushrooms, and cilantro. Stir and cook for a minute or two until everything is coated in some oil. Cover with a lid and cook 5 minutes or until squash is soft. In another large skillet, warm one tortilla directly on the dry surface. Sprinkle 1/4 cup cheese on top (if using large tortillas, sprinkle only on one half so you can fold it later) then add some of the squash filling. If using small tortillas, place another tortilla on top. Cook for a few minutes until the bottom is brown. If using a large tortilla, fold it in half and flip. If using small tortillas, carefully flip. Cook another few minutes until that side is brown. Remove from heat. Repeat with remaining ingredients.

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