Winter Squash & Baby Kale Quesadillas

with Queso Oaxaca & Sunny Side-Up Eggs

40 MIN

2 Servings

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From the Test Kitchen

In this recipe, we’re using the best of winter’s hearty produce in a traditional Mexican preparation: quesadillas. First, we're roasting butternut squash with some of our favorite Mexican spices to complement its nutty sweetness. Then we're using it as a filling for our quesadillas, along with baby kale and queso Oaxaca, a mild and stringy Mexican variety. Topped with fried eggs and a zesty salsa made with creamy avocado and crunchy, toasted pepitas (or pumpkin seeds), this dish is a celebration of authentic, seasonal flavors.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

2 Farm Eggs
4 Corn Tortillas
1 Butternut Squash
3 oz Baby Kale
1 Avocado
1 Lime
1 bunch Cilantro
3 oz Queso Oaxaca
2 Tbsps Pepitas
2 tsps Winter Squash Spice Blend (Ancho Chile Powder, Garlic Powder, Smoked Paprika & Cinnamon)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Stack the tortillas on a plate and cover with a damp paper towel. Cut off and discard both ends of the squash; peel the squash. Thinly slice the squash into ¼-inch-thick rounds; cut out and discard the pulp and seeds. Quarter the lime. Pit, peel and small dice the avocado; place in a medium bowl and toss with the juice of 2 lime wedges. Pick the cilantro leaves off the stems; discard the stems. Tear the cheese into bite-sized pieces.

2 Roast the squash:

Place the squash on a sheet pan. Drizzle with olive oil and season with salt, pepper and the spice blend; toss to thoroughly coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Toast the pepitas & make the salsa:

Once the squash has roasted for about 10 minutes, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas and toast, stirring occasionally, 2 to 4 minutes, or until fragrant and beginning to pop. Remove from heat; immediately season with salt and pepper. Transfer to the bowl of avocado; toss to combine and season with salt and pepper to taste. Wipe out the pan.

4 Cook the kale:

While the squash continues to roast, in the pan used to toast the pepitas, heat 2 teaspoons of olive oil on medium-high until hot. Add the kale; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

5 Assemble & cook the quesadillas:

Place the tortillas on a clean, dry work surface. Divide half the cheese, some of the cooked squash (reserving any extra squash) and the cooked kale between 2 of the tortillas; top with the remaining cheese and remaining tortillas. In the pan used to cook the kale, heat 2 teaspoons of olive oil on medium-high until hot. Add the quesadillas and cook 2 to 4 minutes per side, or until the tortillas are crispy and the cheese has melted. Divide between 2 plates and set aside in a warm place. Wipe out the pan.

6 Fry the eggs & plate your dish:

In the pan used to cook the quesadillas, heat 2 teaspoons of olive oil on medium until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 1 to 3 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Remove from heat. Top the cooked quesadillas with the fried eggs and any remaining squash; season with salt and pepper. Garnish with the salsa and cilantro. Serve with the remaining lime wedges. Enjoy!