Pickled Summer Squash Quesadillas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Pickled squash replaces salsa in these anything-but-typical Pickled Summer Squash Quesadillas. Ingredients:
1/2 cup freshly shredded pepper jack cheese |
1 soft taco-size flour tortilla |
2 tablespoons chopped judy's pickled squash |
1 teaspoon chopped fresh cilantro |
1/2 teaspoon finely chopped jalapeño pepper |
sour cream |
Directions:
1. Sprinkle cheese on 1 side of tortilla; top with Judy's Pickled Squash, cilantro, and jalapeño pepper. Fold in half. Cook in a lightly greased nonstick skillet over medium-high heat 1 to 2 minutes on each side or until golden. Cut into wedges, and serve with sour cream.
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