Best Chipotle Butternut Squash Pepper Jack Grilled Cheese Recipes

Squacho Cheese Sauce (Butternut Squash Nacho Cheese Sauce) image

Provided by Jeff Mauro, host of Sandwich King

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 10

One 4-ounce block pepper jack cheese
One 4-ounce block sharp Cheddar
1 tablespoon cornstarch
2 tablespoons butter
4 cups diced butternut squash (about 1 medium butternut squash; 1-inch dice)
1 teaspoon chipotle powder
1 teaspoon kosher salt, plus more as needed
1 cup whole milk
Tortilla chips, for serving
Scallions and banana peppers, for garnish

Steps:

Grate both the pepper jack and Cheddar cheese and toss with the cornstarch in a bowl. Set aside.
Heat a large saucepan over medium heat and add the butter. When melted, add the squash, chipotle powder and salt and saute until the squash caramelizes a bit, about 5 minutes. Add 1 cup water, cover, bring to a simmer and simmer until very tender, another 10 minutes. Remove from the heat, add the milk and use an immersion blender to blend until silky and smooth. Add the cheese mixture, return to the heat and cook, whisking, until the cheese melts. Season with additional salt as needed.
Serve with tortilla chips and garnish with scallions and banana peppers.

Roasted Squash, Red Pepper, and Jack Cheese Quesadillas with Chipotle Lime Sour Cream Dip image

Yield Makes 24 to 32 hors d'oeuvres

Number Of Ingredients 14

a 3/4-pound seedless piece butternut squash, peeled and cut into 3/4-inch dice (about 5 cups)
1 medium onion, unpeeled, cut into eighths
1 large garlic clove, unpeeled
1 tablespoon vegetable oil
eight 5- to 6-inch flour tortillas
1 cup chopped red bell pepper (about 1 large)
1 cup coarsely grated jack cheese
1/2 stick (1/4 cup) unsalted butter, softened
Accompaniment: chipotle lime sour cream dip
For the dip:
1 canned chipotle chili in adobo*, minced
2 teaspoons fresh lime juice
1 cup sour cream
*available at Hispanic markets and some specialty foods shops

Steps:

To make the quesadillas:
Preheat oven to 400°F.
In a shallow baking pan arrange squash, onion, and garlic in one layer and drizzle with oil, tossing to coat. Roast mixture in middle of oven 15 minutes, or until garlic is tender and transfer garlic to a work surface. Roast squash and onion until tender, about 15 minutes more. Discard peels from squash, onion, and garlic.
In a food processor purée squash, onion and garlic with salt and pepper to taste until smooth. Squash purée may be made 2 days ahead and chilled, covered.
Spread about one fourth squash purée on each of 4 tortillas and sprinkle each with about one fourth bell pepper and about one fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of quesadillas with 1/2 tablespoon butter.
Heat a griddle or 7-inch non-stick skillet over moderately high heat until hot and cook quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board.
Cut each quesadilla into 6 to 8 wedges and serve warm with chipotle dip.
To make the dip:
In a small bowl stir chili and lime juice into sour cram until combined well. Dip may be made 2 days ahead and chilled, covered. Makes about 1 cup.

Yield Makes 4 servings

Number Of Ingredients 11

1 canned chipotle chile in adobo, minced
2 teaspoons fresh lime juice
1 cup sour cream
1 3/4-pound seedless piece butternut squash, peeled and cut into 3/4-inch dice (about 5 cups)
1 medium onion, unpeeled, cut into eighths
1 large garlic clove, unpeeled
1 tablespoon vegetable oil
8 (6-inch) flour tortillas
1 cup chopped red bell pepper (about 1 large)
1 cup coarsely grated Monterey Jack cheese
1/2 stick (1/4 cup) unsalted butter, softened

Steps:

In a small bowl, stir the chile and lime juice into the sour cream until combined well.
Preheat the oven to 400°F. In a shallow baking pan, arrange the squash, onion, and garlic in a single layer and drizzle with the oil, tossing to coat. Roast in the middle of the oven 15 minutes, or until the garlic is tender, and transfer garlic to a work surface. Roast squash and onion until tender, about 15 minutes more. Discard peels from onion and garlic.
In a food processor purée the squash, onion, and garlic with salt and pepper to taste until smooth.
Spread about one-fourth of the squash purée on each of 4 tortillas and sprinkle each with about one-fourth bell pepper and about one-fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of the quesadillas with 1/2 tablespoon butter.
Heat a griddle or 7-inch nonstick skillet over moderately high heat until hot and cook the quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board as they finish cooking.
Cut each quesadilla into 6 to 8 wedges and serve warm with the chipotle dip.
The DIP may be made 2 days ahead and chilled, covered.
The SQUASH PURÉE may be made 2 days ahead and chilled, covered.

Chipotle Butternut Squash & Pepper Jack Grilled Cheese image

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 8

1 cup butternut squash puree*
1 teaspoon chipotle pepper in adobo sauce (seeds removed (unless you want a LOT of heat, in that case, leave them in), chopped)
1 teaspoon adobo sauce
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
Bread of your choice
8 ounces pepper jack cheese (sliced)
Butter

Steps:

In a small bowl, mix together butternut squash, chipotle pepper, adobo sauce, kosher salt, and pepper.
Lay down the bread slices and, using a butter knife, spread 1/4 cup butternut squash mixture on one side of each sandwich. Lay the pepper jack cheese evenly over the top of the chipotle butternut spread and close the sandwich.
Generously butter the outside of each sandwich on both sides.
In a large frying pan over medium-low heat, cook the sandwiches, flipping often, until golden-brown on the outside and the cheese is melted inside, about 10 minutes.
Serve immediately.