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This time of year at the market, pick up a few seasonal ingredients, like butternut squash, to include in these non-traditional quesadillas. Perfect for dinner the week of Thanksgiving!
In a sauté pan over medium heat, add 1 tablespoon olive oil. Sauté the cubed butternut squash until it softens, about 7-9 minutes. Remove pan from the heat, put it into a bowl and mash with a fork or potato masher. Set aside.
Add 2 tablespoons of olive oil to the sauté pan used for the potatoes, over medium heat. Add the onions and cook until they soften and become translucent (about 4 minutes). Season with salt and pepper.
Add the mushrooms and cook for a few minutes until some of the liquid has cooked off, then add the spinach. Season the mixture with the cumin and ancho chile powder, mix well and cook for a few minutes longer until the spinach is wilted. Then remove the pan from the heat.
Preheat your oven to 350 F.
Place two tortillas on a baking sheet. Spread the mashed butternut squash over half of each tortilla. Divide the mushroom, spinach and onion mixture into two equal parts and spoon that over the top of the butternut squash.
Top that with the Monterey jack cheese and fold the plain side of the tortilla over the mixture.
Place the baking sheet in the oven and cook for about 7-9 minutes. Then turn the broiler on and allow the tops of the tortillas to brown, just slightly (about 1 minute). Remove pan from the oven and allow the tortillas to sit for a few minutes before slicing them.
Serve warm, with avocado, sour cream and salsa if you’d like.
Bursting with fresh grilled vegetables, melted mozzarella, creamy goat cheese and basil pesto, these grilled quesadillas are a delicious and unexpected choice for summer barbecues!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!