Butternut Squash and Kale Quesadillas
Fun vegetarian take on tradition Mexican Quesadillas
Ingredients
- 2 TBS olive oil
- 1 package 10 oz diced butternut squash
- ½ tsp chile powder
- ½ tsp chipotle chili powder
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp freshly ground black pepper
- ~ 10 oz kale leaves torn, stalks discarded
- 8 flour tortillas fajita-sized
- 1¼ cups grated Monterey Jack
- 4 oz goat cheese
Instructions
- Heat olive oil in a large skillet over high heat. Add the squash and sprinkle with dry spices. Cook for several mins, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove and set aside.
- In the same skillet, add more olive oil over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3-4 mins. Add in the cooked squash and gently toss together.
- Build the quesadillas starting with a tortilla, adding a layer of the goat cheese on the bottom and a layer of the squash/kale mixture and top with the Monterey Jack and a second tortilla.
- Grill in a panini press until cheese is nicely melted