Chile Roasted Squash Quesadillas Recipe

Name: Chile Roasted Squash Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Small delicata squash; 1 large red sweet pepper, seeded and cut into 1 inch pieces; 1 small red onion, cut into 1 inch pieces; 1 1/2 tablespoons Olive oil; 1 teaspoon Ground cumin; 1 teaspoon Smoked paprika; 1/2 teaspoon Chipotle chile powder; 1/2 teaspoon Ancho chile powder; 1/2 teaspoon Salt; 1/4 teaspoon Cayenne chile powder; 1 cup Grated jack cheese (or more to taste); 8 6-inch flour tortillas

Servings: persons

1 Small delicata squash
1 large red sweet pepper, seeded and cut into 1 inch pieces
1 small red onion, cut into 1 inch pieces
1 1/2 tablespoons Olive oil
1 teaspoon Ground cumin
1 teaspoon Smoked paprika
1/2 teaspoon Chipotle chile powder
1/2 teaspoon Ancho chile powder
1/2 teaspoon Salt
1/4 teaspoon Cayenne chile powder
1 cup Grated jack cheese (or more to taste)
8 6-inch flour tortillas

1
Preheat oven to 400 degrees.
2
Cut the delicata squash in half, scoop out seeds, and slice into 1/4 inch thick slices.
3
Combine the squash, peppers, and onions in a large bowl. Add the oil, cumin, paprika, chipotle, ancho, salt, and cayenne, and mix until vegetables are evenly coated with the oil and spices.
4
Spread vegetables in a single layer on a baking sheet and bake at 400 degrees until squash is crispy and tender, about 25-30 minutes.
5
To assemble quesadillas, place 4 tortillas down and top each with 2 Tbsp of grated cheese. Divide roasted vegetables evenly between the tortillas and top with the remaining cheese, followed by the remaining 4 tortillas.
6
Heat a skillet over medium heat. Once hot, place the quesadillas on the skillet, cooking until bottom tortilla is golden brown. Carefully flip, and continue cooking until the other side is golden brown.
7
Cut quesadillas into quarters and serve! Salsa, sour, cream, avocado, lime, and/or hot sauce highly recommended as an accompaniment.

913

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Small delicata squash, 1 large red sweet pepper, seeded and cut into 1 inch pieces, 1 small red onion, cut into 1 inch pieces, 1 1/2 tablespoons Olive oil, and more.

Yes, Chile Roasted Squash Quesadillas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chile Roasted Squash Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions