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.
|1||cup butternut squash, finely diced|
|2||clove garlic, finely sliced|
|1||tablespoon extra virgin olive oil|
|1/2||cup of queso fresco, crumbled|
|freshly ground black pepper|
|1||teaspoon extra virgin olive oil|
|1||fresh lime, juiced|
|small handful cilantro leaves|
|small handful toasted pepitas (pumpkin seeds)|
|Freshly ground black pepper|
- 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.
- 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.
- 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.
- Combine the peppers, avocado, extra virgin olive oil, lime juice and cilantro. Season with salt and pepper and toss.
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