Serves 4
8 oz reduced fat sour cream or 2% plain Greek yogurt
Zest and juice of 1 lime
Pinch cayenne pepper
Diamond Crystal kosher salt
1 small kabocha squash
Extra virgin olive oil
2 Roasted, seeded and peeled poblanos, chopped
1 Red onion, chopped
2 Cloves garlic, minced
¼ cup sliced pickled jalapenos, chopped
1 teaspoon cumin
½ teaspoon smoked paprika
1 ½ cups shredded Colby/Monterey Jack blend cheese
4 Whole grain tortillas
Directions
In a medium sized bowl add sour cream, lime zest and juice, and cayenne pepper. Season with salt and stir. Set aside.
Preheat the oven to 425F.
Cut squash in half and scoop out seeds (roast or discard). Remove skin and cut into 2” plank pieces. Place on a sheet tray and drizzle with 1 tablespoon extra virgin olive oil and season with salt. Roast for 25 to 30 minutes or until golden brown, tossing midway through.
Meanwhile, in a non stick skillet, add 2 teaspoons extra virgin olive oil over medium heat. Add onions and saute 5 to 7 minutes or until translucent. Add garlic, pickled jalapenos and spices and saute 2 minutes more. Remove and place in a bowl. Clean out the skillet.
Place the skillet back on the stove and return to medium heat. Add tortilla to dry pan. Add ½ cup cheese to one side and then build with squash, roasted poblanos and onion mixture. Then fold over the other half of tortilla. Cook on one side, 2 minutes and flip to the other side and cook for another 2 minutes or until the cheese is melted and the tortilla is browned. Serve with lime crema drizzled on top or alongside.
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