Butternut Squash and Kale Quesadillas
Using frozen kale and squash makes this a really fast meal for those busy nights. I love stuffing veggies in quesadillas. The cheese makes kids gobble them up.
Servings: 4 servings
- 4 Whole Wheat Flour Tortillas
- 8 oz Frozen Butternut Squash cubes like the kind from Earthbound Farms
- 8 oz Frozen Kale like the kind from Earthbound Farms
- 1 red onion diced
- 4 cloves garlic minced
- 1 cup Mexican Shredded Cheese Blend you'll use 1/4 cup per quesadilla
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- Optional - 1/8 tsp crushed red pepper if you like things on the spicier side
Heat a skillet over medium heat. Saute the onion and garlic until translucent.
Add in the butternut squash and kale, saute until cooked through.
Once the veggies have defrosted, add in all of your spices (salt through ground coriander; or through crushed red pepper flakes - if using). Cook for another 10 minutes until all of the ingredients have combined and the squash is slightly soft.
Assemble your quesadilla! Take one whole wheat tortilla and sprinkle 1/8 cup of Mexican cheese on half of the tortilla. Top with 1/4 of the butternut squash/kale mixture, and top again with 1/8 cup of cheese.
Spray a skillet with cooking spray and brown your quesadilla on both sides until slightly crispy.
Let cool for a couple minutes after removing from the pan, then slice and serve.
Serving: 1quesadilla | Calories: 278.5kcal | Carbohydrates: 32.1g | Protein: 11.6g | Fat: 12.3g | Saturated Fat: 7g | Sodium: 640.9mg | Fiber: 6g | Sugar: 2.7g