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Categories:Viewed: 50 - Published at: 3 years ago
Ingredients
- 1 small/medium acorn squash
- 4 tablespoons vegetable oil
- 3 tablespoons diced white onions
- 1 tablespoon minced jalapeno
- 1 clove minced garlic
- 2 roasted poblano chiles, peeled and cut into strips
- 1 cup of shredded Mexican cheese blend
- butter for frying
- salt and pepper to taste
Method
- 1. Roast acorn squash:
- a) Preheat oven to 400F and lighly oil baking sheet.
- b) Half squash, scoop out seeds and cut into 1/2 inch slices
- c) Lay on sheet and roast for 20 minutes or until soft.
- d) When cool, peel skin.
- e) Lightly chop and put squash in bowl.
- 2. Saute onions, garlic, and jalapeno until translucent.
- 3. Add poblalno strips and cook for a couple more minutes.
- 4. Add squash and cook for 5-10 minutes until flavors meld and squash is tender.
- 5. Season and take off heat.
- 6. Spread squash mixture on 1/2 tortilla.
- 7. Sprinkle cheese, fold over.
- 8. Fry until crispy.
