Squash and Chorizo Quesadillas

  • Level: Easy
  • Yield: 4 servings
  • Total: 40 min
  • Active: 40 min
Advertisement

Ingredients

8 ounces fresh chorizo, casings removed

1 pound butternut squash (about 1/2 squash), peeled and sliced into 1/8- to 1/4-inch-thick quarter-moons

Kosher salt

1/2 cup canned black beans, drained and rinsed

1 teaspoon ancho chile powder

Juice of 1/2 lime (about 1 tablespoon)

3 tablespoons extra-virgin olive oil

1 small bunch curly kale, trimmed and thinly sliced

4 10-inch whole-wheat tortillas

1 1/4 cups shredded pepper jack cheese

1/2 cup pico de gallo

1/2 cup sour cream

Directions

  1. Cook the chorizo in a large nonstick skillet over medium-high heat, breaking it up with a wooden spoon, until browned, about 4 minutes. Remove to a large bowl, reserving the pan drippings.
  2. Reduce the heat under the skillet to medium and add the squash, 1/3 cup water and 1/2 teaspoon salt; gently toss. Cover and cook until the squash is fork-tender, about 4 minutes. Uncover and cook until the liquid evaporates, 1 to 2 more minutes. Add the beans, chile powder and a pinch of salt and cook, tossing, until warmed through, 2 to 3 minutes. Add to the bowl with the chorizo.
  3. Meanwhile, whisk the lime juice and 1 tablespoon olive oil in a small bowl. Put the kale in a large bowl and pour the lime dressing on top. Massage the dressing into the kale; season with salt.
  4. Divide the squash mixture among the tortillas, leaving one half of each tortilla uncovered. Top with the cheese. Fold over the other half of each tortilla. Return the skillet to medium heat and add 1 tablespoon olive oil. Add 2 of the quesadillas and cook, flipping halfway, until golden, 3 to 4 minutes. Add the remaining 1 tablespoon olive oil and repeat with the remaining quesadillas.
  5. Cut the quesadillas in half. Divide among plates and serve with the kale salad, pico de gallo and sour cream.

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement

cshaunessy1

So yummy and quick to male. I bought precut squash to save time. I added craisins to the kale to give another layer of fall flavor. Would definitely make this again.

See All Reviews