Author Notes
Chili roasted squash, sweet peppers, red onion, and ancho chili create a hearty fall filling for spicy and cheesy quesadillas. —Sarah | Wisconsin from Scratch
Ingredients
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1
Small delicata squash
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1
large red sweet pepper, seeded and cut into 1 inch pieces
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1
small red onion, cut into 1 inch pieces
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1 1/2 tablespoons
Olive oil
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1 teaspoon
Ground cumin
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1 teaspoon
Smoked paprika
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1/2 teaspoon
Chipotle chile powder
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1/2 teaspoon
Ancho chile powder
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1/2 teaspoon
Salt
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1/4 teaspoon
Cayenne chile powder
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1 cup
Grated jack cheese (or more to taste)
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8
6-inch flour tortillas
Directions
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Preheat oven to 400 degrees.
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Cut the delicata squash in half, scoop out seeds, and slice into ¼ inch thick slices.
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Combine the squash, peppers, and onions in a large bowl. Add the oil, cumin, paprika, chipotle, ancho, salt, and cayenne, and mix until vegetables are evenly coated with the oil and spices.
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Spread vegetables in a single layer on a baking sheet and bake at 400 degrees until squash is crispy and tender, about 25-30 minutes.
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To assemble quesadillas, place 4 tortillas down and top each with 2 Tbsp of grated cheese. Divide roasted vegetables evenly between the tortillas and top with the remaining cheese, followed by the remaining 4 tortillas.
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Heat a skillet over medium heat. Once hot, place the quesadillas on the skillet, cooking until bottom tortilla is golden brown. Carefully flip, and continue cooking until the other side is golden brown.
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Cut quesadillas into quarters and serve! Salsa, sour, cream, avocado, lime, and/or hot sauce highly recommended as an accompaniment.
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