Butternut Squash and Kale Quesadilla with Chipotle Lime Sauce
This dish does it all! It's the perfect addition to your weeknight rotation, will be right at home as a hot, holiday appetizer, and can even help you use up those leftovers after your holiday meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at projectbread.org.
Ingredients
- 25 lbs diced butternut squash
- 2 1/2 Tbsp. ground cumin
- 2 1/2 Tbsp. garlic powder
- 4 tsp. chili powder
- 4 tsp. paprika
- 2 tsp. ground cinnamon
- ½ cup neutral cooking oil
- Pinch of salt
- 12 bunches fresh kale, stems removed and finely chopped
- 100 8” whole wheat tortilla
- 12 cups shredded cheddar cheese
- Cooking spray
- 32 ounces sour cream
- 6 small cans of chipotle peppers in adobo sauce
- Juice of 12 limes
- 4 bunches fresh cilantro
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