Here, quesadillas go from casual grub to dinner-party royalty. Mellow Monterey Jack cheese quickly melds the tortillas together as they crisp in the skillet. After topping them with cumin-spiced roasted squash and blistered poblanos, offer up an array of sides—salsa, sliced avocado, a quick cabbage-and-radish salad—so friends can accessorize as they please.

Martha Stewart Living, March 2022


Credit: Nico Schinco

Recipe Summary

35 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. Toss squash with oil and cumin seeds; season with salt and pepper. Spread in a single layer on a rimmed baking sheet lined with parchment and roast, flipping once, until golden and tender, 18 to 22 minutes.

  • Meanwhile, blister poblanos over a gas flame at medium-high, turning with tongs, until blackened all over, about 8 minutes. Place in a bowl and cover to let steam, 10 minutes. Remove and discard skins and seeds, and slice poblanos into strips. Season lightly with salt; toss with squash and cover to keep warm.

  • In a bowl, toss together cabbage, radishes, and cilantro with lime juice and zest; season with salt.

  • Heat a large cast-iron skillet or griddle over medium. Lightly brush with butter. Add 1 or 2 tortillas (depending on size of skillet) and top each with 1/2 cup cheese. Top each with a second tortilla. Heat until bottom tortillas are golden brown and cheese begins to melt, about 2 minutes.

  • Flip and cook until undersides are golden and crisp and cheese begins to ooze and crisp around edges, about 2 minutes more. Transfer to a tray and repeat with remaining tortillas and cheese, adding more butter to skillet as needed. Serve quesadillas warm, topped with sour cream, squash mixture, cabbage salad, and salsa.

Cook's Notes

To save time, pick a variety of squash you don't have to peel. The thin skins of acorn, carnival (shown), and delicata caramelize beautifully.