Squash, Mushroom & White Bean Quesadillas
Mushrooms & squash in Mexican food? You better believe it. Add a young cheese into this quesadilla like manchego, or even a mild muenster or a spicy monterey jack, and you've got yourself a lovely combination. There is nothing like a home-cooked Mexican-themed meal. Don't get me wrong, I love going to eat, but the flavors in Mexican cuisine are especially brought to life when prepared at home and won't leave you with the instant urge to unbutton your jeans and swear off eating for the next 9 years (I do this every time I go out to Mexican).
Many of us associate Mexican food with summertime. There is nothing like a cold frozen margarita and some fresh guacamole on a scorching hot day. However, September is that nice bridge between summer and fall, so you have the option of doing the usual hot-day Mexican feast, or you can enjoy some steaming quesadillas on a chilly night. Also, who am I kidding? Keep the booze and the guac coming, they are good all year long. Both go perfectly with the quesadillas and with the fall.
When Mexican cuisine is prepared correctly, the flavors come together so beautifully on the palate, such as sweet butternut squash paired with savory wild mushrooms, or tangy citrus juice in the same bite as a smoky chipotle pepper, or spicy chopped jalapeños on top of sour cream. Are you hungry yet? Well, I am. It is not even 10 a.m. yet, and I now want Mexican food in my mouth, pronto. So here is your "get ready for fall" quesadilla recipe. It is very kid friendly and a good way to get the little munchkins to eat all those healthy vegetables.
Squash, Mushroom & White Bean Quesadillas
Recipe Type: Entree
Author: Michele Wolfson
I used butternut squash in this recipe, but you can use acorn squash instead if you have it in the kitchen or want an excuse to buy the beautiful, weirdly shaped vegetable. Also, I used white beans and they were delish, but you can change it up after you make these babies a few times. For example, if you only have black beans or kidney beans in the pantry, throw those bad boys instead of their white counterparts.
I broiled the quesadillas because I was trying to make them healthier, but if you are feeling really naughty, they can be pan-fried in butter. A griddle works best if you have one because you can cook more at one time. Don't forget to make a great dipping sauce to go on the side: Either a fresh tomatillo sauce, a chipotle mayonnaise sauce (love this one), or of course, classic guacamole.
Ingredients
1 tablespoon jalapeño pepper, peeled and chopped
3 TBS olive oil
1 small/medium butternut squash, peel and small to medium dice
10 oz. cremini & shitake mushrooms, sliced (2 cups)
3 scallions, sliced thinly
1/2 cup spinach, optional
Salt and pepper to taste
8 (8-inch) whole-wheat tortillas
1 cup shredded manchego cheese (or any Mexican blend you prefer)
½ cup salsa verde (optional for dipping)
Instructions
First, preheat broiler. Broil jalapeños on foil-lined baking sheet 15 minutes, or until blackened, turning once. Transfer to a bowl, cover, and let stand 15 minutes. Peel, remove seeds and coarsely chop.
Next, preheat the oven to 400° and lightly oil a baking sheet with 1 TBS. Peel and dice the squash and lightly toss them in 2 TBS of oil. Season with salt and pepper. Lay them on the baking sheet and roast for about 20-ish minutes, until soft but not cooked to mush. (You’ll finish cooking in the pan.)
Heat oil in a skillet over medium-high heat. Add mushroom, scallions, and spinach, and sauté 3 minutes, or until browned. Add salt and pepper to taste. Remove to a plate and set aside. Then add the roasted butternut squash to the same pan for 10 minutes or until the squash is tender. Add squash to the jalapeño & mushroom mixture.
Sprinkle each tortilla with 2 Tbs. cheese and then top with a layer of the vegetable mixture, and fold each over. Broil on baking sheet 2 to 3 minutes per side.
Cut the finished quesadilla into four triangles and top with your choice of garnishes. Eat while warm. Serve with salsa verde if using.