Butternut Squash & Kale Quesadillas

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 whole Butternut Squash, Peeled, Seeded, And Diced.
• 2 Tablespoons Butter
• 1 Tablespoon Olive Oil
• 1/2 teaspoon Kosher Salt
• Black Pepper To Taste
• 1/4 teaspoon Chili Powder (more To Taste)
• 1 bunch Kale, Leaves Torn, Stalks Discarded
• 8 whole Small (fajita Sized) Flour Tortillas
• Extra Butter For Frying
• 2-1/2 cups Monterey Jack Cheese, Grated (more If Needed)
• Sour Cream For Serving
• Cilantro, For Serving
• Pico De Gallo, Salsa, Avocado Slices (optional) For Serving

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat 1 tablespoon of the butter and the olive oil in a large skillet over medium heat. Add the diced squash, kosher salt, black pepper and 1/4 teaspoon chili powder. Cook, stirring often, for about 10 minutes until the squash is tender.

2. Add the torn kale leaves to the skillet and stir for 2 to 3 minutes until wilted. Taste and add more chili powder, salt or pepper if needed. Transfer to a bowl and let cool for 5 minutes.

3. Lay 4 tortillas flat on a clean work surface. Sprinkle each with some of the Monterey Jack cheese, then spread the squash and kale mixture evenly over the cheese. Top with the remaining cheese, adding more if needed.

4. Place the remaining 4 tortillas on top to close each quesadilla, pressing gently.

5. Melt a little of the extra butter in a clean skillet over medium heat. Cook one quesadilla at a time, about 2 to 3 minutes per side, until golden and the cheese has melted. Add more butter as needed.

6. Transfer the quesadillas to a cutting board and let rest 1 minute. Cut each into wedges.

7. Serve warm with sour cream, a sprinkle of cilantro and, if using, pico de gallo, salsa or avocado slices.