New & Notable

Cheesy Vegetable Quesadillas

with Roasted Squash & Lime Yogurt

30 MIN

2 Servings

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Keep it Vegetarian

From the Test Kitchen

In these crispy quesadillas, mild monterey jack cheese delightfully melts around a rich filling of mushrooms and onion—sautéed until tender, then tossed with our new honey habanero spice blend for a kick of heat. We’re serving them alongside seasonal roasted squash and a cooling dollop of yogurt elevated by a hint of lime juice.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Flour Tortillas
4 oz Mushrooms
1 Red Onion
1 Delicata Squash
1 Lime
4 oz Shredded Monterey Jack Cheese
1 oz Tomato Chipotle Flavored Butter
½ cup Plain Nonfat Greek Yogurt
2 tsps Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)

step-by-step

instructions

Cook Along

1 Roast & finish the squash

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into ½-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Carefully transfer to a large bowl; add the softened butter. Toss to combine.

2 Prepare the remaining ingredients

Meanwhile, halve, peel, and thinly slice the onion. Thinly slice the mushrooms. Quarter the lime. In a bowl, combine the yogurt and the juice of 2 lime wedges.

3 Make the filling

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced mushrooms; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and softened. Transfer to a large bowl. Add the monterey jack and spice blend; stir to combine. Wipe out the pan.

4 Cook the quesadillas & serve your dish

Place the tortillas on a work surface. Top one half of each tortilla with the filling; fold the tortillas in half over the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully cut each quesadilla into thirds. Serve the cooked quesadillas with the finished squash. Serve the lime yogurt and remaining lime wedges on the side. Enjoy!