SQUASH AND CHORIZO QUESADILLAS

Squash and Chorizo Quesadillas image

These quesadillas are perfect for fall. They are stuffed with butternut squash which are at their peak this time of year. You will have some leftover beans. Add them to any salad for extra protein, make some homemade nachos and incorporate the beans into the topping, or turn them into a black bean burger patty. The options are endless for leftover beans!

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

8 ounces fresh chorizo, casings removed
1 pound butternut squash (about 1/2 squash), peeled and sliced into 1/8- to 1/4-inch-thick quarter-moons
Kosher salt
1/2 cup canned black beans, drained and rinsed
1 teaspoon ancho chile powder
Juice of 1/2 lime (about 1 tablespoon)
3 tablespoons extra-virgin olive oil
1 small bunch curly kale, trimmed and thinly sliced
4 10-inch whole-wheat tortillas
1 1/4 cups shredded pepper jack cheese
1/2 cup pico de gallo
1/2 cup sour cream

Steps:

Cook the chorizo in a large nonstick skillet over medium-high heat, breaking it up with a wooden spoon, until browned, about 4 minutes. Remove to a large bowl, reserving the pan drippings.
Reduce the heat under the skillet to medium and add the squash, 1/3 cup water and 1/2 teaspoon salt; gently toss. Cover and cook until the squash is fork-tender, about 4 minutes. Uncover and cook until the liquid evaporates, 1 to 2 more minutes. Add the beans, chile powder and a pinch of salt and cook, tossing, until warmed through, 2 to 3 minutes. Add to the bowl with the chorizo.
Meanwhile, whisk the lime juice and 1 tablespoon olive oil in a small bowl. Put the kale in a large bowl and pour the lime dressing on top. Massage the dressing into the kale; season with salt.
Divide the squash mixture among the tortillas, leaving one half of each tortilla uncovered. Top with the cheese. Fold over the other half of each tortilla. Return the skillet to medium heat and add 1 tablespoon olive oil. Add 2 of the quesadillas and cook, flipping halfway, until golden, 3 to 4 minutes. Add the remaining 1 tablespoon olive oil and repeat with the remaining quesadillas.
Cut the quesadillas in half. Divide among plates and serve with the kale salad, pico de gallo and sour cream.

Nutrition Facts : Calories 840, Fat 53 grams, SaturatedFat 20 grams, Cholesterol 95 milligrams, Sodium 1916 milligrams, Carbohydrate 59 grams, Fiber 9 grams, Protein 32 grams, Sugar 5 grams