Description
Quesadillas are one of the most loved and simple to prepare lunch items. We like to include sweet and slightly spicy roasted fall squash (butternut, delicata, acorn) in the quesadilla for nutrition and diversity. Quesadillas are easily adapted to the changing seasons by substituting zucchini or sliced tomatoes in the late summer or sauteed spinach in the spring. Served alongside soup or a bright salsa and a shredded cabbage salad, this is the foundation of many delicious school lunch menus.
Ingredients
- 10 ounces Rumiano Monterey jack cheese
- 1 small butternut squash
- 2 tablespoons olive oil
- 1/2 teaspoon mild chili powder
- 1 teaspoon Kosher salt
- 10 organic corn tortillas
Instructions
Preheat the oven to 400°F.
Grate the cheese and set aside. Peel and seed the butternut squash and cut into a small dice (1/2″ x 1/2″). Toss with the olive oil, chili powder, and salt, and place on a parchment lined baking pan and roast in the oven for 20-25 minutes until the squash pieces are tender and just beginning to brown.
Lay the corn tortillas out on the counter. Spread 1 ounce grated cheese on one side, place a few butternut squash cubes on the cheese, and fold the tortillas in half. (If the tortillas are not pliant for folding, make 5 whole quesadillas and cut them in half for serving after cooking.)
Heat a large pan over medium-high heat. In several batches, gently cook the quesadillas for 2 to 3 minutes on each side until the cheese begins to melt and set. Transfer the quesadillas to a rimmed baking sheet lined with parchment paper and bake for 4 minutes.
