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© Meredith Corporation. All rights reserved. Used with permission.
For salsa, in a medium bowl combine tomatoes, nectarines, cilantro, onion, chile pepper, lime juice, hot pepper sauce, and 1/2 teaspoon of the salt. Set aside.
Thinly cut the squash lengthwise into slices about 1/3-inch thick. Coat squash slices with cooking spray. Sprinkle slices with the remaining 1/4 teaspoon salt, the black pepper, and oregano.
For a charcoal or gas grill, grill squash slices on the rack of an covered grill directly over medium heat about 7 minutes or until crisp-tender, turning once halfway through grilling time. Remove from grill. Cool slightly. Coarsely chop squash; set aside.
Place half of the tortillas on a work surface. Divide the squash mixture among these tortillas. Sprinkle with Manchego cheese. Top with the remaining tortillas. Coat tortillas with cooking spray. Press down slightly.
Grill quesadillas on the rack of a covered grill directly over medium heat 3 to 5 minutes or until golden and crisp, turning once halfway through grilling time. Cut quesadillas into quarters; serve with the salsa and sour cream. If desired, garnish with cilantro.