Acorn Squash Quesadillas
There is a spectacular amount of snow piled up on the streets of Boston, thanks to weekly snowstorms over the last 4 weeks. But I’m tired of waking to the beeping and racket of snow plows thundering up and down the roads before its even light out. I’m tired of the unsolicited workout I’ve been getting from stomping through the snow in heavy snow boots to get to lab and back home. I’m tired of staring out my window at lab, desperately wishing “snow day” applied to me and that I could hang out in my pajamas and watch the snow fall from inside my apartment (or better yet, from my bed!).
To snap me out of my little snow-funk, I decided to channel some California in the form of a cheese-y, crispy, spicy quesadilla! For a little winter twist, the filling is a combination of monterey pepperjack cheese, caramelized red onions, and sweet roasted acorn squash.
Adding brightly flavored (and colored!) fresh tomatilla salsa verde and sour cream to these quesadillas brought back fond memories of enviable warm winters in California. Like that one year we wore flip flops and tank tops on my birthday because it was 70 degrees and sunny in San Diego. Man, I miss those days.
Tomorrow’s forecast includes freezing rain and sleet after another 6-10 inches of snow overnight. I guess I’ll just have to look forward to frying up more of these (with extra cheese! extra salsa! extra butter! extra crispy!) for dinner tomorrow!
