Roasted Squash, Red Pepper, and Jack Cheese Quesadillas with Chipotle Lime Sour Cream Dip Recipe

Name: Roasted Squash, Red Pepper, and Jack Cheese Quesadillas with Chipotle Lime Sour Cream Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: a 3/4-pound seedless piece butternut squash, peeled and cut into 3/4-inch dice (about 5 cups); 1 medium onion, unpeeled, cut into eighths; 1 large garlic clove, unpeeled; 1 tablespoon vegetable oil; eight 5- to 6-inch flour tortillas; 1 cup chopped red bell pepper (about 1 large); 1 cup coarsely grated jack cheese; 1/2 stick (1/4 cup) unsalted butter, softened; Accompaniment: chipotle lime sour cream dip; 1 canned chipotle chili in adobo*, minced; 2 teaspoons fresh lime juice; 1 cup sour cream; *available at Hispanic markets and some specialty foods shops

Servings: persons

a 3/4-pound seedless piece butternut squash, peeled and cut into 3/4-inch dice (about 5 cups)
1 medium onion, unpeeled, cut into eighths
1 large garlic clove, unpeeled
1 tablespoon vegetable oil
eight 5- to 6-inch flour tortillas
1 cup chopped red bell pepper (about 1 large)
1 cup coarsely grated jack cheese
1/2 stick (1/4 cup) unsalted butter, softened
Accompaniment: chipotle lime sour cream dip
1 canned chipotle chili in adobo*, minced
2 teaspoons fresh lime juice
1 cup sour cream
*available at Hispanic markets and some specialty foods shops

1
Preheat oven to 400F.
2
In a shallow baking pan arrange squash, onion, and garlic in one layer and drizzle with oil, tossing to coat.
3
Roast mixture in middle of oven 15 minutes, or until garlic is tender and transfer garlic to a work surface.
4
Roast squash and onion until tender, about 15 minutes more.
5
Discard peels from squash, onion, and garlic.
6
In a food processor puree squash, onion and garlic with salt and pepper to taste until smooth.
7
Squash puree may be made 2 days ahead and chilled, covered.
8
Spread about one fourth squash puree on each of 4 tortillas and sprinkle each with about one fourth bell pepper and about one fourth cheese.
9
Top each quesadilla with a plain tortilla, pressing gently together.
10
Spread each side of quesadillas with 1/2 tablespoon butter.
11
Heat a griddle or 7-inch non-stick skillet over moderately high heat until hot and cook quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board.
12
Cut each quesadilla into 6 to 8 wedges and serve warm with chipotle dip.
13
In a small bowl stir chili and lime juice into sour cram until combined well.
14
Dip may be made 2 days ahead and chilled, covered.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: a 3/4-pound seedless piece butternut squash, peeled and cut into 3/4-inch dice (about 5 cups), 1 medium onion, unpeeled, cut into eighths, 1 large garlic clove, unpeeled, 1 tablespoon vegetable oil, and more.

Yes, Roasted Squash, Red Pepper, and Jack Cheese Quesadillas with Chipotle Lime Sour Cream Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Squash, Red Pepper, and Jack Cheese Quesadillas with Chipotle Lime Sour Cream Dip

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