Kale & Butternut Squash Quesadilla with Ranchero Sauce & Lime Sour Cream-Ingredients

Kale & Butternut Squash Quesadillas

Step one:  Set oven at 350 degrees.  Dice 6 cups of Butternut Squash.  In a large bowl toss Butternut Squash, 1tsp of salt and ½  tsp of pepper  with 1/4 cup of olive oil.  Place Butternut Squash on a baking tray.  Roast in the oven for 15 minutes +/-  or until tender.  Let cool for 10 minutes +/- .  Place Butternut Squash in a bowl and mix with 1 cup of grated Monterey Jack Cheese.

Step two: While Butternut Squash is roasting you will need to add ½ cup of Oil Olive to a medium size skillet or frying pan.   Using a cutting board you will need to dice an Onion and mince Garlic.  Take 1 cup of  diced Onion, 1/2 cup of minced Garlic and add to the skillet.  Saute the vegetables on medium until they are tender. Remove pan from stove to cool.

Step three:  Fill a medium size pot a little more than halfway with water.  Put the water on the stove and bring water to a low boil.  While the water is heating up,prepare the Kale.  Wash the Kale in cool water and remove the Kale from the stalk.  Once the water is boiling turn the heat down to low.  Cook (blanch) the Kale for 3-4 minutes.  While the Kale is cooking- slice up 1 bunch of Scallions, collect 1 cup of grated Monterey Jack Cheese and collect 1 cup of crumbled feta.  Pour Kale into a strainer and rinse with cool water.  Squeeze the kale till dry and move to a cutting board.  Chop up Kale  and place in a large mixing bowl.  Add the cooked Onion & Garlic along with the scallions and both cheeses.  Carefully stir mixture.

Step four: Assemble Quesadillas: Corn Tortilla bottom layer, Kale filling, Corn Tortilla, Squash filling, Corn tortilla on top.  Press lightly, repeat with remaining fillings and tortillas.  Heat 2 Tbs. Veg oil in a saute pan on med low heat, gently place the Quesadillas in the pan. Cook for 2-5 minutes until Corn Tortilla crisps and begins to brown.  Using two spatulas carefully flip Quesadilla and repeat procedure.  When done remove Quesadilla to a cutting board.  Cut into wedges.  Serve with Ranchero Sauce & Lime Sour Cream.  Garnish with Cilantro.

*While the Quesadilla ingredients are being prepared, the sauces need to be made.

Ranchero Sauce

Step one: In a medium saucepan add 2 TBS of Olive Oil.  Add ½ cup of chopped Onion and 1 TBS of chopped Garlic.  Saute until tender about 5-8 minutes.

Step two: Add to the saucepan the following: 1 TBS Cumin, 1 TBS Oregano, 1 Chipotle Pepper in Adobo roughly chopped, 1 TBS Adobo Sauce, ½ tsp Salt, ½ tsp Black Pepper and a 28 oz. can of Tomatoes.

Step three: Simmer for 30 minutes.  Cool slightly for 5-8 minutes.

Step four: Using an immersion blender roughly puree the sauce.   Add ½ cup of chopped Cilantro to the sauce.

Lime Sour Cream

Add the container of 16oz. container of Sour Cream to a medium size mixing bowl.  Add one zest of lime and 1 TBS of lime juice to the sour cream.  Stir until smooth.