“By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes associated with the contest. I was not compensated for my time.”
One thing that I love about Will is that he is so passionate about good cheese. Pre-shredded cheese is unheard of in our house! One of our favorite stands at the Logan Square farmer’s market over the summer is always the cheese one. In fact, we bought so much each week, they knew us by name just a few weeks into the summer. Ha! When I saw that Cabot cheese had teamed up with the Recipe Redux crew, I was excited to join in on the fun.
These chipotle, cheddar, and butternut squash quesadillas are my spin on your typical cheddar and chicken quesadilla. They would be a great vegetarian-friendly addition to your Superbowl party eats. (Since I know the vegetarian options are usually pretty slim…)
If you are hosting the party for the game this year, make up a batch or two of these quesadillas and you’ll be able to squeeze in just a few vegetables along side all the cheese dips and chicken wings! I went with the oven roasted method for cooking up the butternut, but you could also do it on the stovetop. Check out these helpful directions from The Pioneer Woman for stovetop cooking. Also, this recipe doesn’t use up a whole butternut squash so save the leftovers to use in another recipe like this delicious buckwheat kale salad with citrus yogurt dressing.Print
Squeeze in a few vegetables amongst this year’s Super Bowl eats with these chipotle, cheddar, and butternut squash quesadillas.
- 1/2 butternut squash, cubed
- 1 tablespoon olive oil
- Dash salt and ground black pepper
- 3 (10″) tortillas
- 1 1/2 cup pinto beans (~One 15 oz. can)
- 1–2 individual canned chipotle peppers, chopped
- 2 tablespoons canned chipotle sauce
- 2 handfuls fresh spinach leaves
- 2 cup shredded Cabot extra sharp yellow cheddar
- Salsa and sour cream for serving
- Preheat oven to 350 degrees Fahrenheit.
- Peel and cut butternut squash into 1/3-1/2″ pieces. Toss in olive oil, salt and pepper. Spread into a single layer on a baking sheet and bake ~25-30 minutes or until lightly browned and tender. Set aside.
- Pour pinto beans into a bowl and stir in chipotle sauce and mash mixture with a fork or potato masher until most of the beans are broken apart and mixture is spreadable.
- To assemble quesadillas, arrange 1/3 of the bean mixture, ~1/4 cup cubed butternut squash, 1/2 cup spinach, and 2/3 cup of cheese on one half of a tortilla. Fold tortilla in half.
- Spray a nonstick skillet with cooking oil. Gently slide folded tortilla onto skillet and heat over medium low heat until bottom is lightly browned. Flip tortilla over and repeat on the other side until lightly browned and cheese is melted.
- Serve with salsa and sour cream.
- Serving Size: 1/2 quesadilla
- Calories: 515 kcals
- Sugar: 3.5
- Sodium: 590 mg
- Fat: 20 g
- Saturated Fat: 9.6 g
- Carbohydrates: 57 g
- Fiber: 10 g
- Protein: 26 g
- Cholesterol: 46 mg
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