Autumn Squash Quesadilla
I love a good cheesy quesadilla for a satisfying (and simple) weeknight dinner. We almost always have tortillas stashed in the freezer and we always have a a cache of good raw cheddar in our fridge. There is something inherently autumnal about a crisp outside and cheesy inside, but when we add roasted bell peppers and butternut squash inside with a bit of black beans or chicken it transcends into a real meal. You know, the kind with protein and seasonal veggies! And don’t forget to whip up a sauce to serve on the side and now you’re having fun! This is how making dinner should be 90% of the time... it starts as necessary and ends up being pretty fun. That you have a delicious quesadilla to dig into afterwards is icing on the cake.
Ingredients:
For the chicken (optional):
1 pound chicken breast
2 tablespoon oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
For the filling:
1 bell pepper, sliced
1 red onion, sliced
1 small butternut squash, sliced in half moons about 1/4 inch thick
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon smoked paprika
8 tortillas
about 2 cups shredded cheese
1 can black beans, drained (optional)
Directions:
Preheat your oven to 400 degrees F. In a large bowl, toss the veggies with olive oil, cumin, and smoked paprika. On a parchment lined baking sheet, scatter them evenly. This quesadilla is great with or without black beans instead of chicken if you want to go meatless. If you are doing chicken as well, lay them on a baking sheet and drizzle with the oil. Add the seasoning on top and use your hands to rub it all in. Pop both trays in the oven for about 25-30 minutes. You want the veggies to be soft and just golden brown. The chicken breasts should be cooked through. While they are baking, get your quesadilla station ready. Grate your cheese and lay your tortillas on a cutting board. I prefer my quesadillas cooked in a pan for maximum crispiness, but if you need an easy button you can cook them in the oven! For the skillet method, you’ll need to heat a large wide bottomed skillet or griddle to medium low heat. Lay a tortilla in the pan, top with some cheese, add the veggies and sliced chicken, a bit more cheese and another tortilla on top. Let it brown on one side before flipping. You can do the same for the oven method, but put it on a baking sheet at 400 degrees. You can cook multiple quesadillas at once this way. Cut them in triangles before serving and enjoy!
