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5 from 1 vote

Summer Squash QuesaTaco (Quesadilla + Taco) w/Pineapple Salsa

Prep Time15 mins
Cook Time15 mins
Total Time30 mins


  • 1/2 pineapple peeled and diced
  • 1 serrano pepper thinly sliced
  • 1 tablespoon chopped cilantro
  • 2 tablespoons diced red onion
  • Juice from 1/2 lemon
  • Salt
  • Olive oil
  • 2 zucchini or summer squash ends trimmed diced
  • 1 1/2 teaspoon ancho chile powder
  • Salt
  • 3 to 4 squash blossoms end trimmed and diced (optional)
  • 1 cup shredded cheese your choice, as long as it's melty - I used a Monterey Jack/Cheddar Cheese blend
  • 16 small corn or flour tortillas
  • Crumbled cotija cheese for topping


  • In a small bowl, mix together the pineapple, jalapeño pepper, cilantro, red onion, juice from 1/2 lemon and a few pinches of salt. Set aside.
  • Add a tablespoon of olive oil to a medium sauté pan, placed over medium heat. When the oil is hot, add the zucchini or summer squash, ancho chile powder and a few pinches of salt. Mix until combined. Cook until the squash is bright in color and a teeny-bit translucent, about 3 minutes. Mix in the squash blossoms until slightly wilted. Turn the heat off and cover the pot so the mixture stays warm.
  • Rub a fry pan or griddle with a 1/2 teaspoon of olive oil and heat over medium-low heat. Assemble the quesadillas, you know how to do this, place a handful of cheese between two tortillas. Cooking them in batches, transfer them to the skillet or griddle and cover them with a lid to help melt the cheese. Place the quesadillas in a warm oven while you cook the rest of the quesadillas.
  • To assemble, fold the quesadillas like a taco and fill them with a few spoonfuls of the zucchini mixture and top with pineapple salsa. Repeat with all of the quesadillas.