* recipe makes 4 quesadillas
1/2 whole butternut squash, peeled, seeded, and diced
2 tablespoons butter
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 bunch kale, leaves torn and stalks discarded
8 whole small flour tortillas
extra butter for frying
2-1/2 cups monterey jack cheese, grated
sour cream for serving
1. Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt and pepper. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender.
2. Remove to a plate and set aside.
3. In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together. Set aside.
4. In a separate skillet, melt additional butter and lightly brown both sides of the tortillas.
5. Build the quesadillas one by one by adding a layer of cheese topped with a layer of the squash/kale mixture, topped with a second tortilla.
6. Brown each quesadilla on both sides.
7. When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges.
8. Serve with sour cream, cilantro, pico de gallo, salsa, avocado…or any sides you’d like!
adapted from: thepioneerwoman.com