Roasted Squash, Red Pepper & Jack Cheese Quesadilla

with Chipotle Lime Sour Cream Dip

Roasted Squash, Red Pepper & Jack Cheese Quesadilla

Squash & Pepper Quesadilla

Ingredients:

¾ lb butternut squash, peeled and cut into ¾” dice
1 medium onion, peeled and finely diced
1 red pepper, finely diced
1 large garlic clove, minced
4 Tbsp olive oil
1 cup grated jack cheese
1 tsp cumin
1 tsp chili powder
½ tsp cinnamon
¼ tsp ground cloves
8 5-6” flour tortillas
½ stick unsalted butter, room temperature

Instructions:

Preheat oven to 400°F. In a shallow baking pan arrange squash in one layer and drizzle with ½ the oil, tossing to coat. Roast squash in the middle of the oven until tender, about 30 minutes. Place in a bowl and mash with the potato masher. Set aside. In a sauté pan, heat remaining oil and sauté the onion, peppers, and garlic just until softened, about 5 minutes. Add the spices and sauté for 1 minute then add to the bowl with the squash. Combine all ingredients, and add the cheese. Spread about ¼ squash mixture on each of 4 tortillas. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of the quesadilla with ½ Tbsp butter. Heat a griddle or 7-inch non-stick skillet over medium high heat and cook quesadilla, one at a time until golden brown. About 3 minutes per side and then transfer to a cutting board. Cut each quesadilla in to 6 or 8 wedges and serve warm with chipotle dip

Chipotle Lime Sour Cream Dip

Ingredients:

1 chipotle chili in adobo, minced
2 tsp fresh lime juice
1 cup sour cream

Instructions:

Whisk together all ingredients until well combined and chilled.

Wine Pairings