Butternut Squash and Kale Quesadillas
Butternut Squash and Kale Quesadillas might be just the hor d'oeuvre you are searching for. This recipe serves 4. One portion of this dish contains roughly 13g of protein, 11g of fat, and a total of 264 calories. For $1.23 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 254 people were impressed by this recipe. It is a budget friendly recipe for fans of Mexican food. If you have butternut squash, red pepper flakes, red onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by Picky Eater Blog. With a spoonacular score of 99%, this dish is awesome. Similar recipes include Butternut Squash & Kale Quesadillas, Butternut Squash and Kale Quesadillas, and Butternut Squash, Kale, and Black Bean Quesadillas.
Servings: 4
Ingredients:
8oz Frozen Butternut Squash cubes (like the kind from Earthbound Farms)
1 tsp chili powder
4 Whole Wheat Flour Tortillas
4 cloves garlic, minced
1/2 tsp ground coriander
1 tsp ground cumin
8oz Frozen Kale (like the kind from Earthbound Farms)
1/8 tsp pepper
1 red onion, diced
optional: 1/8 tsp crushed red pepper flakes (if you like things on the spicier side)
1/4 tsp salt
1 cup Mexican Shredded Cheese Blend (you'll use 1/4 cup per quesadilla)
Equipment:
frying pan
Cooking instruction summary:
Heat a skillet over medium heat. Saute the onion and garlic until translucent.Add in the butternut squash and kale, saute until cooked through.Once the veggies have defrosted, add in all of your spices (salt through ground coriander; or through crushed red pepper flakes - if using). Cook for another 10 minutes until all of the ingredients have combined and the squash is slightly soft.Assemble your quesadilla! Take one whole wheat tortilla and sprinkle 1/8 cup of Mexican cheese on half of the tortilla. Top with 1/4 of the butternut squash/kale mixture, and top again with 1/8 cup of cheese. Spray a skillet with cooking spray and brown your quesadilla on both sides until slightly crispy. Let cool for a couple minutes after removing from the pan, then slice and serve.
Step by step:
1. Heat a skillet over medium heat.
2. Saute the onion and garlic until translucent.
3. Add in the butternut squash and kale, saute until cooked through.Once the veggies have defrosted, add in all of your spices (salt through ground coriander; or through crushed red pepper flakes - if using). Cook for another 10 minutes until all of the ingredients have combined and the squash is slightly soft.Assemble your quesadilla! Take one whole wheat tortilla and sprinkle 1/8 cup of Mexican cheese on half of the tortilla. Top with 1/4 of the butternut squash/kale mixture, and top again with 1/8 cup of cheese. Spray a skillet with cooking spray and brown your quesadilla on both sides until slightly crispy.
4. Let cool for a couple minutes after removing from the pan, then slice and serve.
Nutrition Information:
covered percent of daily need
