Description
Quick and easy butternut squash quesadillas with chicken and kale is the best fall weeknight meal. It's flavourful, so cheesy, and has the perfect crunch.
Ingredients
- 1 medium butternut squash, peeled and cut into 1/4-inch cubes
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cinnamon
- 2 teaspoons salt, divided
- 1/2 teaspoon ground black pepper
- 1 small bunch of kale, stems removed, and chopped
- 4 medium tortillas
- 4 oz. goat cheese
- 1 whole chicken, cooked and meat shredded (about 2-3 cups shredded chicken)
- 4 oz. mozzarella cheese, thinly sliced or grated
- Fresh thyme or micro greens (optional, for garnish)
Instructions
- Preheat oven to 425 F. Place cubed butternut squash on a lined baking sheet and drizzle with 1 tablespoon olive oil. Add garlic powder, onion powder, cinnamon, 1 teaspoon salt, and pepper, then toss to combine. Roast until squash is tender and lightly browned, about 15-20 minutes, then remove from pan and set aside.
- On the same baking sheet, add kale, remaining tablespoon olive oil and remaining teaspoon salt. Toss to combine, then roast for 7-9 minutes, or until kale is crispy.
- To prepare the quesadillas, lay tortillas out on a large cutting board. Spread 1 oz. of goat cheese (about 1.5 tablespoons) on half of each tortilla. Layer the cooked butternut squash, kale, and cooked shredded chicken on top, dividing equally amongst the tortillas. Top with 1 ounce mozzarella cheese on each tortilla, then fold the tortilla over to seal.
- Heat a large griddle or skillet over medium-high heat. Coat with nonstick spray then cook quesadillas until cheese has melted and tortillas are lightly browned, about 3 minutes per side. Cut into wedges, garnish with herbs if desired, and serve immediately.
Notes
Equipment used: large baking sheet and griddle (or skillet).
How to customize: One of the great things about quesadillas is that you can use whatever ingredients that you have on hand. Throw in some corn kernels or even sweet potato. You can also make it vegetarian by swapping out the chicken for black beans.
How to store: To store, wrap the quesadillas tightly in aluminum foil and store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
How to reheat: These quesadillas reheat really well. Just reheat on a non-stick pan for a few minutes on each side, or in the oven at 300 F until warmed and crispy, approximately 20 minutes if refrigerated or 30 minutes from frozen. You can also reheat in the air fryer at 300 F for about 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: American