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Three Sisters Quesadilla

This recipe appeared in Every Ingredient Tells a Story in our Early Summer 2024 issue.

Courses , ,
Ingredients
  • 4 10” flour tortillas
  • 8 oz 4-cheese Mexican blend
  • 1 bunch Tuscan kale
  • 1 ored nion
  • 1/4 cup chickpeas
  • 1/4 cup black beans
  • 1/2 butternut squash, peeled, seeded, and sliced ¼”
  • 2 ears roasted corn
  • 1/4 cup oil
  • 1/2 can chopped chipotle peppers
Instructions
  1. Heat oil in a sauté pan and cook squash over medium heat for 5-7 minutes until caramelized. Remove. Add rough cut cabbage and onions; cook until softened. Add beans, corn, and squash. Season and mix well.
  2. Lay the tortilla flat and sprinkle liberally with cheese. Put ½ cup vegetable mix on ½ tortilla. Fold it in half. In a large sauté pan, heat oil on medium. Place quesadillas in a pan; cook 4 minutes per side or until golden brown on each side. Slice into 4 pieces and serve with pico de gallo or your favorite salsas.
Read it online: https://www.capemaymag.com/recipe/three-sisters-quesadilla/
Chef Jon Davies
Chef Jon Davies
Executive Chef