Roasted Squash, Red Pepper, and Jack Cheese Quesadillas

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Recipe creator's name:  dash
Preparation time:  10 minutes
Total time:  30 minutes
Servings:  4
Ingredients:
  • For Dip:
  • 1 canned chipotle chile in adobo, minced
  • 2 tsp fresh lime juice
  • 1 cup light sour cream
  • For Quesadillas:
  • 5 cups peeled, diced butternut squash
  • 1 medium onion, unpeeled, cut into eighths
  • 1 large garlic clove, unpeeled
  • 1 Tbsp vegetable oil
  • 1/4 tsp black pepper
  • 8 (6-inch) flour tortillas
  • 1 large red bell pepper, chopped
  • 1 cup coarsely grated Monterey Jack cheese
  • Cooking spray
Directions:

1. Preheat oven to 400°F.

2. Make dip: In a small bowl, combine chile, lime juice, and sour cream.

3. Make quesadillas: Arrange squash, onion, and garlic in a single layer on a baking sheet. Drizzle with oil and toss to coat. Roast until garlic is tender. Transfer garlic to a work surface. Roast squash and onion until tender, about 15 minutes. Discard peels from onion and garlic.

4. In a food processor, puree squash, onion, and garlic with black pepper until smooth. Spread a quarter of the puree on each of 4 tortillas. Sprinkle each with a quarter of the bell pepper and a quarter of the cheese.

5. Top each with a plain tortilla, pressing gently together.

6. Coat a griddle with cooking spray. Heat it over medium-high until hot. Cook quesadillas, one at a time, until golden, about 3 minutes per side; transfer to a cutting board. Cut each into 6 to 8 wedges; serve warm with dip. Cook’s note: Both the dip and the squash puree can be made 2 days ahead. Cover and chill.

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