While this may not be a combination you'd expect in a quesadilla, it's a winner with everyone in the household. I thinly cut the kale to make it easier to eat. As suggested by the Pioneer Woman, you can also toss the mixture with pasta and parmesean cheese, in a grilled cheese sandiwich, or make it into a soup.

Butternut squash and kale quesadillas

  • 1/2 whole butternut squash, peeled, seeded, And diced.

  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • 1/2 teaspoon kosher salt

  • black pepper to taste

  • 1/4 teaspoon chili powder (more to taste)

  • 1 bunch kale, leaves torn, stalks discarded (I finely chop it up for my kids.)

  • 8 whole small (fajita Sized) flour tortillas

  • Extra butter for frying

  • 2-1/2 cups Monterey Jack Cheese, Grated (more if needed)

  • Sour cream, for serving

  • Cilantro, for serving

  • Pico de gallo, salsa, avocado slices (optional) for serving

Directions:

Recipe from the Pioneer Woman.

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