Roasted Squash, Red Pepper, And Jack Cheese Quesadillas With Chipotle Lime Sour Cream Dip

1 fave
More from this source
Epicurious
Nutrition per serving    (USDA % daily values)
CAL
86
FAT
21%
CHOL
7%
SOD
5%

Comments

Add a comment

Ingredients for 24 servings

a 3/4-pound seedless piece butternut squash, peeled and cut into 3/4-inch dice (about 5 cups)

1 medium onion, unpeeled, cut into eighths

1 large garlic clove, unpeeled

1 tablespoon vegetable oil

eight 5- to 6-inch flour tortillas

1 cup chopped red bell pepper (about 1 large)

1 cup coarsely grated jack cheese

1/2 stick (1/4 cup) unsalted butter, softened

Accompaniment: chipotle lime sour cream dip

1 canned chipotle chili in adobo*, minced

2 teaspoons fresh lime juice

1 cup sour cream

*available at Hispanic markets and some specialty foods shops

You might also like

Roasted Spaghetti Squash
Whole Living
Naptime’s Baked Zucchini And Tomatoes, With Roa...
The Naptime Chef
Roasted Ratatouille
Martha Stewart
Roasted Acorn Squash And Gorgonzola Pizza
smitten kitchen
Roasted Pepper & Summer Squash Gnocchi
Cheeky Kitchen
Polenta And Vegetables With Roasted Red Pepper...
Self Magazine
Roasted Butternut Squash
Bon Appetit
Roasted Acorn Squash With Maple And Red Pepper...
Food52
Roasted Butternut Squash With Goat's Cheese
BBC Good Food
Spring Salmon Salad With Roasted Asparagus
Seven Spoons