Looking for a quick and easy meal that is comforting, warm and cozy? Then these butternut squash quesadillas with chicken and kale are exactly what you need!
Ingredients
1/2 Butternut Squash, diced
1 tbsp Olive Oil
½ tsp Garlic Powder
¼ tsp Onion Powder
¼ tsp Cinnamon
1 tsp Salt
¼ tsp Black Pepper
½ bunch of Kale, chopped
2 medium Tortillas
2 oz Goat Cheese
½ leftover Rotisserie Chicken, shredded
2 oz Mozzarella cheese, grated
Fresh thyme or micro greens (for garnish)
Steps
Preheat oven to 425 F. Place cubed butternut squash on a lined baking sheet and drizzle with 1/2 tablespoon olive oil. Add garlic powder, onion powder, cinnamon, 1/2 teaspoon salt, and pepper, then toss to combine. Roast until squash is tender and lightly browned, about 15-20 minutes, then remove from pan and set aside.
On the same baking sheet, add kale, remaining olive oil and salt. Toss to combine, then roast for 7-9 minutes, or until kale is crispy.
To prepare the quesadillas, lay tortillas out on a large cutting board. Spread goat cheese on half of each tortilla. Layer the cooked butternut squash, kale, and cooked shredded chicken on top, dividing equally amongst the tortillas. Top with mozzarella cheese on each tortilla, then fold the tortilla over to seal.
Heat a large griddle or skillet over medium-high heat. Coat with nonstick spray then cook quesadillas until cheese has melted and tortillas are lightly browned, about 3 minutes per side. Cut into wedges, garnish with herbs if desired, and enjoy!
Recipe adapted from AheadofTime