Quesadillas are often filled with chicken, beef, shrimp or veggies. This recipe takes them in a different direction. It's inspired by my favorite restaurant in Athens Ohio, Casa Nueva. They served a quesadilla similar to this. It was featured in the fall and it changed what I believed a quesadilla should be. The flavors compliment each other and it keeps you coming back for more. I kept returning to the restaurant hoping it would be on the menu again, but was always disappointed. Saddened by this turn of events, I had to create my own of version of the wonderful fall delight! I promise you won't be displeased by this beautiful and satisfying appetizer!
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| Half the quesadilla with filling |
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| Adding remainder of cheese |
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| Sautéed apples |
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| Heating through butternut squash |
Butternut Squash, Apple and Cheddar Quesadilla
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| Ready to serve! |
Serves: 2-4 Cook Time: 40 min Prep Time: 20 min
- 2 cups Butternut squash, peeled,diced and roasted
- 1 teaspoon butter or olive oil
- 1 sweet tango apples, cored and diced
- 5 fresh sage leaves, chiffonaded or 10 small sage leaves
- 1 teaspoons honey
- 8 oz cheddar, shredded
- large tortillas
- salt and pepper to taste
Directions
Heat skillet and add butter. Add sage and let cook for 30 seconds. Add apple and saute for 1 to 2 minutes. Once slighted softened, add butternut squash, honey, salt and pepper. Continue to cook for 1 minute more. To assemble: Place 1/8 cup of cheddar on one half the quesadilla, then add 1/2-3/4 cup of apple and squash mixture. Next add 1/8 cup of cheddar. Fold over tortilla on top of cheese. Heat a cast iron griddle on medium on heat. Place quesadilla on pan. Cook on one side for 2-3 minutes and then flip. Cook remaining side, 1-2 minutes more until cheese is melted and filling is warm. The tortilla should be golden brown and charred on both sides. Using a pizza cutter or knife cut into 3 or 4 pieces. Enjoy as appetizer, lunch or dinner!
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| Healthy and delicious quesadilla! |
