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Grilled Squash & Manchego Quesadillas with Nectarine-Tomato Salsa
Diabetic Living Magazine
“Here's a fun quesadilla appetizer that your family will love! Grilled fresh summer squash and buttery Manchego cheese make a unique quesadilla filling that tastes amazing with a nectarine and tomato salsa.”
2 medium tomatoes, seeded and chopped
2 ripe, yet firm, nectarines, pitted and chopped
½ cup chopped fresh cilantro plus additional sprigs for garnish
¼ cup finely chopped onion
1 fresh jalapeño or serrano chile pepper, stemmed, seeded and finely chopped (see Tip)
3 tablespoons lime juice
2-3 teaspoons bottled green hot pepper sauce
¾ teaspoon kosher salt, divided
12 ounces yellow summer squash and/or zucchini
¼ teaspoon ground pepper
¼ teaspoon dried oregano, crushed
12 (6 inch) corn tortillas
3 ounces Manchego or aged white Cheddar cheese, shredded ( ¾ cup)
¼ cup light sour cream
1For salsa, combine tomatoes, nectarines, ½ cup cilantro, the onion, chile pepper, lime juice, hot pepper sauce and ½ teaspoon of the salt in a medium bowl. Set aside.
2Cut squash lengthwise into thin slices about ⅓-inch thick. Coat the squash slices with cooking spray. Sprinkle the slices with the remaining ¼ teaspoon salt, the ground pepper and oregano.
3For a charcoal or gas grill, grill the squash slices on the rack of an covered grill directly over medium heat for about 7 minutes or until crisp-tender, turning once halfway through the grilling time. If desired, cover the grill grate with greased foil before adding the squash slices. Remove from the grill. Cool slightly. Coarsely chop the squash; set aside.
4Place six tortillas on a work surface. Divide the squash mixture among these tortillas. Sprinkle with Manchego (or Cheddar) cheese. Top with the remaining six tortillas. Coat the tortillas with the cooking spray. Press down slightly.
5Grill the quesadillas on the rack of a covered grill directly over medium heat for 3 to 5 minutes or until golden and crisp, turning once halfway through the grilling time. Cut the quesadillas into quarters; serve with the reserved salsa and the sour cream. If desired, garnish with cilantro sprigs.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.