Butternut Squash & Kale Quesadillas
- 1/2 whole Butternut Squash, Peeled, Seeded, And Diced.
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 1/2 teaspoon Kosher Salt
- Black Pepper To Taste
- 1/4 teaspoon Chili Powder (more To Taste)
- 1 bunch Kale, Leaves Torn, Stalks Discarded
- 8 whole Small (fajita Sized) Flour Tortillas
- Extra Butter For Frying
- 2-1/2 cups Monterey Jack Cheese, Grated (more If Needed)
- Sour Cream For Serving
- Cilantro, For Serving
- Pico De Gallo, Salsa, Avocado Slices (optional) For Serving
- Produce
- Butternut squash, whole (1/2)
- Cilantro (1)
- Kale (1 bunch)
- Condiments
- Pico de gallo (1)
- Cooking & Baking
- Black pepper (1)
- Chili powder (1/4 teaspoon)
- Kosher salt (1/2 teaspoon)
- Olive oil (1 Tablespoon)
- Dairy
- Butter (2 Tablespoons)
- Butter (1)
- Monterey jack cheese (2 1/2 cups)
- Sour cream (1)
- Other
- 8 whole Small (fajita Sized) Flour Tortillas
Preparation
Read recipe preparation on thepioneerwoman.com
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Published January 7, 2013 (1 month ago).
134 people saved this recipe.
