I guess I assumed that what you people want is something creative and delicious and not wham, bam, tortillas and cheese thanks, but no thanks. Then it dawned on me in one of those moments of clarity that I’m blessed with about once or twice a year, that if this cheese + tortilla situation is what I want on most days around 11:30 am, then it is probably also what you want too.
So why not gussy up our favorite lunch companions with some roasted squash rouge and a little garlicky kale lipstick and put a little fancy up in our quesadillas? Let’s do it.
On the surface it may seem a little involved for lunch with the peeling of the squash, and the roasting, and the three; count them, 3 different pans…but let me break it down for you. Here’s the plan: the night before you make roasted squash as a side with your pork chop, or piece of fish, or whatever you’re having. Make a little extra so you’ll have enough for quesadilla fillings, then that part is done.
All you have left is the kale, which I’m not shitting you, takes about 8 minutes—tops. Put it all together with a bit of squeaky queso fresco if you have it or Monterey Jack if you don’t and you’ve got yourself a quesadilla worth blogging about.
I like to eat these with make-shift guacamole which is basically ripe avocado mashed with salt and a little lime juice.
- 1 cup cubed and peeled winter squash, such as butternut, turban, or kabocha
- 3 tablespoons olive oil, divided
- 1/2 onion, diced
- 2 cloves garlic, chopped
- 1 red chile, optional
- 3 cups baby kale
- 2 cups queso fresco
- 4 flour tortillas
- Heat oven to 425°F. Place squash on a baking sheet and drizzle with 1 tablespoon of the oil. Season well with salt and pepper and toss to coat in oil. Roast until golden and tender, about 15-20 minutes.
- Heat remaining oil in a large frying pan over medium-high heat. Add onions, garlic, and chile, and season with salt and pepper. Cook until just tender, about 5 minutes. Add kale and cook until wilted, about 2-3 minutes. Taste and add more salt and pepper as needed.
- Heat a dry comal or cast iron skillet over medium heat. Place 1 tortilla on the warm comal and top with half the squash, kale and cheese. Place the other tortilla on top. Once the bottom is toasted, carefully flip the quesadilla over and cook the other side until toasted and the cheese is melted. Repeat to make the second quesadilla. Serve immediately with make-shift guacamole.