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1
Heat 1 tablespoon butter and olive oil in a large skillet over high heat.
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2
Add squash and sprinkle with salt, pepper, and chili powder.
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3
Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.)
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4
Remove to a plate and set aside.
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5
In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale.
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6
Toss it around with tongs and cook it for 3 to 4 minutes.
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7
Add in the cooked squash and gently toss together.
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8
Set aside.
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9
In a separate skillet, melt additional butter and lightly brown both sides of the 8 tortillas.
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10
Build the quesadillas one by one by adding a layer of cheese topped with a layer of the squash/kale mixture, topped with a second tortilla.
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11
Youll have four quesadillas when youre done.
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12
Brown each quesadilla on both sides, adding more butter to the pan to make sure tortillas are nice and golden and yummy.
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13
When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges.
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14
Serve with sour cream, cilantro, pico de gallo, salsa, avocado...or any sides youd like!
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15
(Note: The butternut squash/kale mixture is also great tossed with a little pasta and olive oil, and topped with Parmesan shavings!)
