Pickled Summer Squash Quesadillas

Photo: Cedric Angeles; Styling: Buffy Hargett

Pickled squash replaces salsa in these anything-but-typical Pickled Summer Squash Quesadillas.

Yield: Makes 1 serving
Recipe from Southern Living

More From Southern Living


  • 1/2 cup freshly shredded pepper Jack cheese
  • 1 soft taco-size flour tortilla
  • 2 tablespoons chopped Judy's Pickled Squash
  • 1 teaspoon chopped fresh cilantro
  • 1/2 teaspoon finely chopped jalapeño pepper
  • Sour cream


  1. Sprinkle cheese on 1 side of tortilla; top with Judy's Pickled Squash, cilantro, and jalapeño pepper. Fold in half. Cook in a lightly greased nonstick skillet over medium-high heat 1 to 2 minutes on each side or until golden. Cut into wedges, and serve with sour cream.
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