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Butternut Squash and Queso Fresco Quesadilla with an Avocado and Roasted Red Pepper Salad

        Lifestyle | Mexican

Butternut Squash and Queso Fresco Quesadilla with an Avocado and Roasted Red Pepper Salad

Butternut Squash and Queso Fresco Quesadilla with an Avocado and Roasted Red Pepper Salad

Add a little Mexican flare to your dinner tonight with this flavor-packed dish.

Yield

Seves 4

Ingredients

1 cup butternut squash, finely diced
2 clove garlic, finely sliced
1 tablespoon extra virgin olive oil
1/2 cup of queso fresco, crumbled
salt
freshly ground black pepper
4 corn tortillas
2 avocado, sliced
2 red peppers
1/4 jalapeno pepper
1 teaspoon extra virgin olive oil
1 fresh lime, juiced
small handful cilantro leaves
small handful toasted pepitas (pumpkin seeds)
Salt
Freshly ground black pepper

Preparation

  1. Heat a medium sauté pan on medium heat. Add olive oil and garlic and sauté 1 minute. Add butternut squash. Sauté 5-7 minutes, or until tender and golden brown. Remove from heat.
  2. Heat a teaspoon of canola oil in a skillet to medium heat. Add 1 tortilla and toast, about 1-2 minutes per side. To serve, lay warm tortilla on plate. Sprinkle with sautéed butternut squash and the avocado and red pepper salad. Garnish with crumbled queso fresco and toasted pepitas.
  3. To roast the peppers, lightly coat them in oil and place in a 500?F. Roast until the skin begins to turn black and blister. Turn and continue to roast until all sides are black. Remove from oven and place in a bowl and cover with saran wrap. When cool enough to handle, peel off skin and de-seed peppers.
  4. Combine the peppers, avocado, extra virgin olive oil, lime juice and cilantro. Season with salt and pepper and toss.

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