Tasty Yellow Squash Quesadilla

I stumbled upon this yellow squash quesadilla recipe during one of those “what’s in my fridge?” moments, and I’m so glad I did! The combination of tender yellow squash and melty sharp cheddar creates such a satisfying lunch or light dinner that takes barely any time to throw together. Trust me, this is going to become your new go-to when you need something quick and tasty.

SAVE NOW

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 130-160
• Protein: 7-9 g
• Fat: 6-8 g
• Carbohydrates: 13-16 g

Ingredients

• 1 low-carb flour tortilla
• 1/3 cup yellow squash, thinly sliced into half-moons
• 1/4 cup sharp cheddar cheese, shredded
• 1/8 teaspoon ground cumin
• 1/8 teaspoon garlic powder

Step 1: Prepare Mise en Place

• 1/3 cup yellow squash, thinly sliced into half-moons
• 1/4 cup sharp cheddar cheese, shredded
• 1/8 teaspoon ground cumin
• 1/8 teaspoon garlic powder

Thinly slice the yellow squash into half-moons and set aside.

Shred the cheddar cheese if not already done.

Measure out the cumin and garlic powder into a small bowl and mix together.

This ensures all components are ready when you need them, allowing for quick assembly and cooking.

Step 2: Heat Pan and Toast Tortilla

• 1 low-carb flour tortilla
• Oil for cooking

Heat a skillet or griddle over medium-high heat and lightly oil it.

Once hot, place the tortilla in the pan and let it toast for about 1-2 minutes until it begins to soften and makes light contact with the hot surface.

This creates a slight char that adds flavor and helps the tortilla hold together when folded.

Step 3: Build the Quesadilla Layers

• Cheese and squash mixture from Step 1

Distribute half of the shredded cheese (about 2 tablespoons) onto one half of the tortilla.

Layer the sliced yellow squash over the cheese, then sprinkle the cumin and garlic powder mixture evenly over the squash.

Top with the remaining cheese (about 2 tablespoons) to seal in the flavors.

I find this layering technique—cheese, filling, spices, then cheese—helps the seasonings distribute better and prevents them from burning.

Step 4: Cook and Fold

• Prepared quesadilla from Step 3

Let the layered half cook for 2-3 minutes until the cheese begins to melt and the squash softens slightly.

Fold the tortilla in half over the filling and press gently with a spatula.

Continue cooking for another 2-3 minutes until the bottom is golden brown and crispy.

Step 5: Finish Cooking and Serve

• Cooked quesadilla from Step 4

Carefully flip the quesadilla and cook the second side for 2-3 minutes until it's also golden brown and crispy.

The cheese should be fully melted and the tortilla should have a nice golden color on both sides.

Transfer to a cutting board, let cool for 1-2 minutes, slice diagonally into two triangles, and serve immediately.