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Roasted Squash, Red Pepper and Jack Quesadillas Recipe

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This recipe for Roasted Squash, Red Pepper and Jack Quesadillas, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Mays


For Dip:
1 canned chipotle chili in adobo, minced
2 teaspoons 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 Tablespoon vegetable oil
1/4 teaspoon black pepper
8 (6-inch) flour tortillas
1 large red bell pepper, chopped
1 cup coarsely grated Monterrey Jack cheese

Preheat oven to 400.
Make Dip:
In small bowl, combine chile, lime juice, and sour cream.

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. In 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. Top each with a plain tortilla, pressing gently together. Coat a griddle with cooking spray. Heat it over medium-high heat until hot. Cook quesadillas, one at a time, until golden, about 3 minutes per side; transfer to a cutting board. Cut each into 6 - 8 wedges; serve warm with dip.

Note: Both the dip and the squash puree can be made 2 days ahead. Cover and chill.




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