I know. This doesn’t sound like a likely combination of flavors. But trust me, it is. Earlier this week I was casting about for something to make that would use up at least two of the remaining CSA items in my fridge, and settled on doing something with the half of a squash and bunch of kale that I had. Completely uninspired and not wanting to go to the grocery store, I was stared into the cabinets hoping for something to strike me, as I was not going to be the only one eating this meal, and therefore was invested in making it somehow more interesting than a boring saute. I spotted some tortillas leftover from a try at enchiladas a few weeks ago, and thought, hmm. A quick search later I had looked at several recipes and settled on this one. That said, I did make some changes and present an updated version of the recipe below. This was easy and surprisingly yummy and satisfying.
- 1 small squash, peeled and seeded, cut into 1/2 inch cubes. We used the bottom half of a butternut squash.
- 3 tablespoons chipotle peppers in adobo sauce, finely minced, including some sauce
- olive oil
- 6-8 large leaves of kale, stems removed, chopped bite size
- a couple of cloves of garlic, minced
- a few shakes of chili powder, cumin and cilantro
- grated cheese (see note)
- 4 flour tortillas, I think we used 10″ size
Preheat your oven to 400 degrees. Lightly grease a baking pan with some olive oil.
Mix the squash and chipotle in adobo, and place it in a single layer in the prepped pan. Roast until soft (about 30 minutes) stirring it around ever 10 minutes or so. When the squash is soft, remove it from the oven and turn the temperature down to 375.
While the squash is cooking, lightly saute the garlic and spices in olive oil. Feel free to add whatever else you have on hand that strikes your fancy. Once that is smelling lovely, toss the kale and saute until softened. Remove from the heat.
Set your tortillas out on a baking sheet. Cover one half of each with some cheese, and divide the kale and squash between them. Sprinkle with more cheese and fold the other half of the tortilla over (in case you can’t picture this, you’re making half-moon quesadillas). Bake for 8-10 minutes. The recipe we were working off of says to flip them, and we definitely did not. Doesn’t seem to have made a difference.
Serve with whatever quesadilla accompaniments you like. We had some middling salsa and a tiny bit of sour cream, as well as tabasco and chipotle powder.
I don’t think we were still hungry, but we both could have eaten another one. Obviously this is easy to scale up or down, so you can make as many as you like.
A note on the grated cheese: The recipe linked above calls for 1.5 cups, but I didn’t have anything approaching that much on hand — I had what was maybe a 1/2 cup, probably closer to a third, of cheddar. I found that I really didn’t miss it — there was a lot of very tasty squash that I really carried a lot of flavor for the dish — but I would add a bit more next time around to get more of that meltiness and help them stick together a bit better.