Kale & Butternut Squash Quesadillas

Kale & Butternut Squash Quesadillas

Happy Thursday guys! Today’s recipe is Kale & Butternut Squash Quesadillas – grilled flour tortillas stuffed with sweet squash, kale, chickpeas and melted cheese. This was too delicious not to try so put your apron on and let’s get cooking! I promise, it only takes a few minutes, it’s super simple and even more tastier. 🙂

Kale & Butternut Squash Quesadillas

I genuinely love Mexican or Mexican – inspired food and I enjoy experimenting a lot. I’ve tried different versions of burritos and quesadillas (see the links below 🙂 ) but never tried this one in particular. The idea came when I had to get rid of some roasted butternut squash I had in the fridge so I came up with quesadillas. I added some kale, roasted chickpeas, which again were leftovers from another recipe, and lots of cheese. No need to mention I poured half a bottle of hot sauce on my quesadillas. 🙂 But hey, this was Mex – inspired, it should be hot. 🙂

Kale & Butternut Squash Quesadillas

On a second thought, I think some sliced jalapenos would make these quesadillas even more appetizing. Unfortunately, I didn’t have any but next time definitely throwing some in there. 🙂

The quesadillas are amazing for starter but these are so rich they can easily pass as a main. It really depends on how hungry you are. Serve them with some freshly made guacamole, sour cream and of course, hot sauce (for those of you who can handle the heat:-) ). And don’t forget to massage the kale with a bit of olive oil before adding it to the quesadillas. 🙂

Here’s what you need to make these Kale & Butternut Squash Quesadillas

Kale & Butternut Squash Quesadillas

Kale & Butternut Squash Quesadillas

Ingredients

  • 300g butternut squash, roasted & cut in pieces
  • 100g chickpeas, roasted
  • a handful of kale
  • 100g mild Cheddar, grated
  • 100g Mozzarella, grated
  • 4-5 flour tortillas

Instructions

  1. Heat a griddle pan and place the tortilla. On half of the tortilla arrange some of the squash, chickpeas & kale and sprinkle some cheese on top. Make sure it's not too much so you can close the wrap.
  2. Gently close the wrap and press down. Cook for about 5 minutes, turn on the other side for a few minutes and remove from the pan.
  3. Repeat with the rest of the tortillas.
  4. Serve with some fresh guacamole, sour cream and/or hot sauce.
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Here are some more Mexican – inspired recipes:

Meatless Monday: Black Bean, Roasted Peppers & Feta Cheese Quesadillas

Wild Boar Burritos

Meatless Monday: Black Eyed Bean Vegetarian Burrito

Turkey & Spinach Enchiladas

Easy Steak Fajitas

Turkey Meatball Fajita

Loaded Shrimp Salad

Kale & Butternut Squash Quesadillas

I hope you guys like this recipe. Stay tuned for more quick, easy and delicious recipes coming soon. xx

3 thoughts on “Kale & Butternut Squash Quesadillas”

  1. Delicious! Very creamy and I love the squash idea! Unfortunately, I’m not really a spicy fan myself, and without adding other seasonings, it was lacking a little bit. I did add salsa and a bit of sour cream and that helped. It just needs something else to give it some power… especially since the kale and chick peas don’t really add to the flavor.

  2. Hi Brooke, glad you liked the recipe. I agree with you, without the hot sauce it might taste a bit bland but adding salsa and sour cream sounds delicious! I’ll definitely try this next time!

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