Roasted Squash, Red Pepper, and Jack Cheese Quesadillas

Name: Roasted Squash, Red Pepper, and Jack Cheese Quesadillas
Yield: Makes 4 servings
Ingredients: 1 canned chipotle chile in adobo, minced; 2 teaspoons fresh lime juice; 1 cup sour cream; 1 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; 8 (6-inch) flour tortillas; 1 cup chopped red bell pepper (about 1 large); 1 cup coarsely grated Monterey Jack cheese; 1/2 stick (1/4 cup) unsalted butter, softened

November 7, 2012

A creamy, savory-sweet purée of roasted vegetables replaces half the cheese in this colorful, vegetarian-friendly quesadilla. (Try serving the dip with raw veggies or even grilled corn.) Although dicing and then roasting the squash amps up the intensity of the roasted flavor, you can save some time by simply halving the squash before putting it into the oven and scooping out the flesh once it’s soft.

Recipe notes

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