Butternut Squash Quesadillas
Butternut Squash Quesadillas are filled with cheese, spicy chorizo, white beans, and fresh tomatoes all in a crunchy & buttery tortilla.
Servings 4 large
Calories 1048kcal
Ingredients
- 1 small butternut squash peeled & diced to 1/4 inch cubes, about 2 cups
- 3 tablespoons olive oil divided
- salt & pepper to taste
- 12 oz pork chorizo 1 package
- 1 small onion sliced
- 1 large garlic clove minced
- 2/3 cup white beans rinsed and drained, about 1/2 can
- 1/2 teaspoon cumin
- 2 cups grated cheddar cheese
- 1 large tomato sliced
- 8 medium whole wheat tortillas
- 3 tablespoons butter
- sour cream
- guacamole
- salsa
Instructions
- Preheat oven to 400 degrees. Toss butternut squash with 2 tablespoons olive oil, salt and pepper. Bake 15-20 minutes or until softened.
- Unwrap chorizo and break apart in hot skillet. Cook chorizo until the texture starts to resemble ground beef. {It will be softer then that, fyi.}
- Remove chorizo to paper towel lined bowl and set aside. If there's a lot of extra grease from the chorizo, wipe out pan.
- Saute onions in same pan with remaining 1 tablespoon olive oil. Once onions start to soften, stir in garlic and cook another 2 minutes. Stir in cooked chorizo, roasted butternut squash, beans and cumin. Set aside.
- To assemble quesadillas, preheat large skillet over medium heat. Melt 1/2 tablespoon butter and place tortilla into pan.
- Top with cheese, filling, slices of tomato and more cheese. Finish with another tortilla. Flip once tortilla has browned. Brown other side of quesadilla and remove from heat. Stand 3 minutes and slice into wedges. Serve with sour cream, salsa and guacamole.
Nutrition
Calories: 1048kcal | Carbohydrates: 79g | Protein: 41g | Fat: 64g | Saturated Fat: 28g | Cholesterol: 135mg | Sodium: 2029mg | Potassium: 1016mg | Fiber: 13g | Sugar: 11g | Vitamin A: 21443IU | Vitamin C: 47mg | Calcium: 699mg | Iron: 7mg