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The<\/strong><\/em> refrigerator chef strikes again<\/strong><\/em> with these Butternut Squash, Green Chili and Kale Quesadillas. Joel whipped up this quick meal, transforming leftovers into something new and tasty.<\/p>\n If we had to choose just one type of cuisine to eat, it would be Mexican food. We never get tired of the fresh, zesty, and enchanting mix of flavors.<\/p>\n And besides, who doesn’t go crazy over crispy tortillas stuffed with ooey gooey goodness?<\/p>\n You might be wondering if you really need a recipe for quesadillas? Perhaps not. After all, the quesadilla is whatever you want to make it, with endless options for fillings.<\/p>\n However, we enjoyed these quesadillas so much that we just had to share them.<\/p>\n It’s so exciting that there are some awesome gluten-free flour tortillas on the market. One of our favorites is Follow Your Heart.<\/strong><\/a> La Tortilla Factory <\/strong><\/a>makes a Gluten-Free Ivory Teff Wrap perfect for quesadillas and burritos. If soy is not an issue, Mission Foods<\/strong><\/a> makes a gluten-free tortilla that will fool anyone.<\/p>\n In the central and southern regions of Mexico, quesadillas are made with corn tortillas and queso Oaxaca. However, quesadillas can be made with corn or flour tortillas. Cheeses can range from Oaxaca, Chihuahua, and Manchego to Monterey Jack or Cheddar. The choices are yours.<\/p>\n <\/p>\n Ingredients here are minimal. As we mentioned, we’re using ingredients we have onhand, starting with leftover roasted butternut squash from our last post (Butternut Squash Risotto with Spinach and Crispy Pancetta).<\/a> To go with the squash, Joel chose onions, kale, and a can of Hatch diced green chilies.<\/p>\n