Butternut Squash and Kale Quesadillas

Name: Butternut Squash and Kale Quesadillas
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 servings Freshly ground black pepper; 2 Tbsps butter, plus more for frying tortillas; 1 butternut squash, peeled, seeded and diced; 0 teaspoons chile powder (more to taste); 8 smalls (fajita-sized) flour tortillas; 296 milliliters goat cheese; 1 bunch kale, leaves torn, stalks discarded; 1 teaspoons kosher salt; 296 milliliters grated Monterey Jack (more if needed); 1 Tbsp olive oil

The recipe Butternut Squash and Kale Quesadillas could satisfy your Mexican craving in around 35 minutes. This hor d'oeuvre has 594 calories, 29g of protein, and 34g of fat per serving. This recipe serves 4. It is a good option if you're following a vegetarian diet. Head to the store and pick up pepper, goat cheese, butternut squash, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

Add the squash and sprinkle with the salt, chile powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart).

Ingredients you will need

Chili Powder

Pepper

Squash

Salt

Equipment you will use

Spatula

Remove to a plate and set aside.

In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes.

Ingredients you will need

Butter

Kale

Equipment you will use

Frying Pan

Tongs

Add in the cooked squash and gently toss together.

Ingredients you will need

Squash

In a separate skillet, melt additional butter and lightly brown both sides of the tortillas.

Ingredients you will need

Tortilla

Butter

Equipment you will use

Frying Pan

Build the quesadillas one by one starting with a tortilla, adding a layer of the cheeses and a layer of the squash/kale mixture and ending with a second tortilla. You'll have four quesadillas when you're done.

Ingredients you will need

Tortilla

Squash

Kale

Brown each quesadilla on both sides, adding more butter to the pan to make sure the tortillas are nice and golden and yummy. When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges.

Ingredients you will need

Tortilla

Butter

Cheese

Equipment you will use

Frying Pan

Equipment

Frying Pan

Spatula

Tongs

Ingredients

Servings:

4servings

Freshly ground black pepper 2Tbsps

butter, plus more for frying tortillas 1

butternut squash, peeled, seeded and diced 0teaspoons

chile powder (more to taste)8smalls

(fajita-sized) flour tortillas 296milliliters

goat cheese 1bunch

kale, leaves torn, stalks discarded 1teaspoons

kosher salt 296milliliters

grated Monterey Jack (more if needed)1Tbsp

olive oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Cuvaison Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 29 dollars.