Acorn Squash Quesadillas With Salsa Verde

Directions

For the salsa, puree all salsa ingredients in a blender or food processor until smooth. For the Quesadillas, preheat oven to 400°F and lightly oil a baking sheet. Halve the acorn squash, scoop out the seeds and cut into half-inch slices. Lay on the baking sheet and roast for about 20 minutes, or until slightly soft. When cool enough to work with, use a paring knife or your hands to peel the skin off. Lightly chop, then and it into a bowl. Saute onions, garlic and jalapeno in the oil until translucent. Add poblano strips and cook for a couple minutes more. Add squash, then cook for another 5-10 minutes, until squash is tender. Season with salt and pepper and remove from heat. Spread a few tablespoons of the cooked squash mixture onto half of tortilla. Sprinkle with a couple tablespoons of the cheese. Fold over and place in a hot pan with oil or butter, and fry until crispy. Cut finished quesadilla into triangles, then enjoy with salsa!