Above: Fall squash gets a New Mexican twist in this recipe. (from Platter Up, Sept/Oct 2021). Photograph by Douglas Merriam.

Chutney Quesadillas

1½ cups extra-sharp white cheddar cheese, grated
½ cup + 1 tablespoon Sweet Green Chile Chutney
12 five-inch corn tortillas
2 tablespoons melted butter
4 tablespoons sour cream
6 sprigs cilantro

Serves 6


  1. Take a tortilla and sprinkle 2 tablespoons cheese on it. Top with 1½ tablespoons chutney scattered in blobs. Sprinkle another 2 tablespoons of the cheese. Place second tortilla on top.

  2. Lightly brush top of the assembled quesadilla with a small amount of melted butter.

  3. In a pan over medium heat, place the quesadilla with the buttered side down, then brush the other side with melted butter. Sauté until each side is nicely browned, about 2 minutes per side.

  4. Cut quesadilla into quarters and garnish with sour cream and cilantro. Serve with salsa and guacamole if desired.