Wednesday, April 7, 2010
Roasted Butternut Squash Quesadillas
This quesadilla is the most popular menu item at The Garden Grille. We frequent the Garden Grille (can now even walk there from our new apartment!) and have stopped in to satisfy our quesadilla craving during brunch, lunch, and dinner, in all seasons, and in all weather. I'd say 1/3 of the cafe patrons order and gobble down this little (okay not so little) toasty gem.
And it's the perfect snack for a pregnant lady who enjoys hot melty goodness (preferably topped with hot sauce).
It's very simple:
Whole wheat tortillas *if GF, use your favorite GF tortilla
Grated jack cheese (or whatever you like, cheddar would be good!)
Ripe avocado, cubed
Black beans, rinsed
1 butternut squash, roasted (sliced into 1/2" cubes, tossed in olive oil, salt & pepper - roasted at 425 for 30 minutes or until soft and slightly brown around the edges)
Once all the ingredients are ready, line up the tortillas in a quesadilla assembly line!
Top the full tortilla with cheese then sprinkle the avocado chunks, beans, and squash onto one side. Here's the trick - do not fold the tortilla yet. Place the flat quesadilla on a baking sheet and in a 400 degree oven for a few minutes, until the cheese is melted and the tortilla is crisp (we've always wondered how the Garden Grille makes theirs so crispy, this is it!).
Once it is ooey and gooey, take it out of the oven, fold in half and cut into wedges. Eat with fresh salsa (my favorite is Trader Joe's Salsa Authentica) and a good shake of your favorite hot sauce (ours is Cholula).