Butternut squash and kale are two of our favorite veggies. We love the texture and the flavor of the curly, leafy green kale. And the sweetness of the butternut squash goes extremely well with the kale.
With a bunch of aromatic spices along with fresh cheese and quesadilla, guess what, I had the most delicious and hearty quesadilla that we could really feel good about eating...especially with the added nutrition from GET FIT Tortilla!
Prep time: 15 minutes | Cook time: 20 minutes
1 Mis-En-Place: 1) Peel, deseed and dice Butternut Squash 2) Tear Kale leaves and discard the stalks 3) Grate Monterey Jack Cheese 4) Slice Avocado (Optional)
2 Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and Spice Blend - Earth. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart.) Remove to a plate and set aside.
3 In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in cooked squash and gently toss together. Set aside.
4 In a separate skillet, melt additional butter and lightly brown both sides of the 8 tortillas. 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. You'll have four quesadillas when you're done.
5 Brown each quesadilla on both sides, adding more butter to the pan to make sure tortillas are nice and golden and yummy.
6 When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges. Serve with sour cream, cilantro, pico de gallo, salsa, avocado...or any sides you'd like!
|Calories from Carb||5%|
|Anti-Oxidants||ORAC 1,897 μ mol TE|
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