• 1 1/2 Tbsp extra virgin olive oil per batch
• 2 lbs winter squash - peeled and cut into 1/2“ dice
• 1/2 tsp salt
• 2 to 4 chipotle chiles in adobo (to taste) - removed from adobo and minced
• 1/2 cup plain low-fat yogurt
• 1/4 lb Mexican queso ranchero cheese or feta
• 8 corn tortillas

1. Heat oil in large skillet. Add squash in single layer. Cook on medium for 5 min. until the squash is nicely browned on one side. Turn the squash and cook for another 5-10 min. stirring often until the squash is nicely browned and tender when pierced by a knife. Season to taste with salt. If required transfer to bowl and cook remainder of squash in single layer.
2. When all the squash has been browned return to pan. Add the chipotles and toss in pan for 1 min. Remove from heat and stir in the yogurt. Keep warm while preparing the tortillas, but do not allow the yogurt to boil or it will curdle.
3. To heat the tortillas fill the bottom of a steamer with 1/2” water and bring to boil. Wrap the tortillas in a heavy kitchen towel and place in the steamer basket above the boiling water. Cover tightly and steam for 1 min. Turn off heat but do not remove cover and let stand for 15 min.
4. Pass the hot tortillas and top with the squash. Sprinkle on the cheese, fold the tortilla over and enjoy.

Serves: 4      Total cook time: 30
Source: NYT April 16, 2010