One of my all time favorite Autumn appetizer recipes; it’s got it going on! Salty, sweet and a bit of spice.
1 butternut squash; peeled and large dice
1 small onion, sliced
2 large garlic clove, sliced
Canola oil for tortillas
8 flour tortillas
½ cup chopped red bell pepper
1 cup chihuahua cheese
Preheat oven to 375 degrees. In a shallow baking pan arrange squash chunks, onion and garlic and drizzle with oil, tossing to coat. Roast mixture in middle of oven 45 minutes or until squash is tender. In a food processor puree squash, onion and garlic until smooth, season with salt and pepper.
Sprinkle a little cheese, spread ¼ of the mixture over cheese, on each of the 4 tortillas and sprinkle with red pepper and top with additional cheese. Top with tortilla, pour about 1 Tbls. oil in a non-stick skillet cook tortillas over medium high heat until golden, about 1-2 minutes per side. Cut into 8 wedges and serve with sauce. Makes 4 quesadillas.
Chipotle Lime Sauce:
1 can chipotle chili in adobo, about 2 peppers (Remove as many seeds as possible)
2 t. fresh lime juice
1 cup sour cream
In a small bowl of food processor, add chilies and lime juice add sour cream and process until combined, salt to taste