Squash and Chorizo Quesedillas
1 winter squash-I think I used buttercup because it’s a good size for 4-5 people
1 package of chorizo
4 leaves kale or chard, chopped into bite size pieces
2 c. grated sharp cheddar
tortillas-whole wheat or flour, not corn
Cut the squash in half, scoop out the seeds and place face down on a cookie sheet sprayed with non-stick cooking spray and roast in a 375 degree oven for one hour or til tender. (I save the seeds and roast them later)
In a skillet cook the chorizo til cooked through and crisping slightly. Set this aside.
Wipe out the skillet and saute the greens until soft.
Once the squash is cool enough to handle scoop out the squash and mash it up in a bowl until the consistency is fairly even.
I cook these on a electric griddle so I can do two at a time.
On one tortilla spread a layer of squash, sprinkle over with chorizo and greens, then a layer of cheese. Top with a second tortilla and grill til slightly brown and crisp. Flip and brown other side. Continue until all your fillings are gone.
Slice into triangles with a pizza cutter and serve with salsa and my jalepeno white sauce.
Pairs Well With
The was my special birthday meal last fall. I love the combo of sweet squash and savory sausage.