Ingredients
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1 (14 oz) pkg Nature's Response Organic butternut squash
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1/2 cup low-sodium chicken broth
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1/2 tsp chili powder
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1/2 lime
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1 large tomato
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1/2 cup fresh cilantro
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1 green onion
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1/2 jalapeño
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1/4 tsp ground cumin
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1/2 cup frozen sweet corn kernels, thawed
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1/2 cup frozen mixed pepper strips, thawed
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8 medium (8 inches) flour tortillas
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cooking spray
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1 1/3 cups shredded Monterey Jack cheese
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1/4 cup fat-free sour cream
Steps
1
Preheat oven to 450°F. To a heatproof medium bowl, add the butternut squash and chicken broth. Season with salt and pepper. Cover with plastic wrap and cook in the microwave 8 min., until squash is very tender. To the bowl with squash, add chili powder, salt, and pepper. With a fork, mash the mixture until mostly smooth.
2
Meanwhile, squeeze lime juice into a small bowl. Finely chop tomato, cilantro, green onion, and jalapeño. Add to the bowl, along with cumin and salt. Stir to combine.
3
To a microwave-safe bowl, add corn. Roughly chop the pepper strips and add to the bowl with 2 tbsp water. Cover and microwave 2 min., until warm. Drain water and stir corn mixture into butternut squash.
4
Line a large baking sheet with parchment and coat with cooking spray. Arrange 4 tortillas in single layer on baking sheet. Divide butternut squash mash among tortillas and top each with ⅓ cup cheese. Top with remaining tortillas. Lightly coat tortillas with cooking spray.
5
Bake 10 min., until tortillas are golden brown and crisp around edges. Cut quesadillas into quarters. Top with sour cream and serve with salsa.
