Butternut Squash & Queso Quesadillas with Avocado Salad - Easy Recipe

INGREDIENTS

For the Quesadilla: 1 cup butternut squash, finely diced 2 clove garlic, finely sliced 1 tablespoon extra virgin olive oil 1/2 cup of queso fresco, crumbled salt freshly ground black pepper 4 corn tortillas For the Avocado and Roasted Red Pepper Salad: 2 avocado, sliced 2 red peppers 1/4 jalapeno pepper 1 teaspoon extra virgin olive oil 1 fresh lime, juiced small handful cilantro leaves small handful toasted pepitas (pumpkin seeds) Salt Freshly ground black pepper

PREPARATION:

For the Quesadilla

1. Heat a medium sauté pan on medium heat. Add olive oil and garlic and sauté 1 minute. Add butternut squash. Sauté 5-7 minutes, or until tender and golden brown. Remove from heat.
2. Heat a teaspoon of canola oil in a skillet to medium heat. Add 1 tortilla and toast, about 1-2 minutes per side. To serve, lay warm tortilla on plate. Sprinkle with sautéed butternut squash and the avocado and red pepper salad. Garnish with crumbled queso fresco and toasted pepitas.

For the Avocado and Roasted Red Pepper Salad:

1. To roast the peppers, lightly coat them in oil and place in a 500?F. Roast until the skin begins to turn black and blister. Turn and continue to roast until all sides are black. Remove from oven and place in a bowl and cover with saran wrap. When cool enough to handle, peel off skin and de-seed peppers.
2. Combine the peppers, avocado, extra virgin olive oil, lime juice and cilantro. Season with salt and pepper and toss.

This recipe appears in: Mexican