- Prep Time 0:10
- Cook Time 0:15
- Estimated Cost $11.00
- 15 Comments
OK, I realize this is barely a recipe. It’s really just a bunch of stuff thrown into a tortilla and pan-fried, but honestly, it’s so yummy and easy and even moderately healthy, that I just had to share it with you. These make for a perfect snack, lunch or even a quick supper alongside a bowl of (soup).
Note: if you have some cooked, smashed squash lying around, use that, but honestly, canned, unsweetened pumpkin is just perfect and super-easy.
- 2 tbsp extra virgin olive oil, divided Pantry
- 1/2 red onion, sliced thinly $0.50
- 4 whole wheat burrito-size tortillas $2.50 for 12
- 1/2 cup peeled, cooked, smashed squash (Pumpkin, Butternut, Winter squash, etc) $1.50
- salt and pepper to taste Pantry
- 1/2 cup shredded cheddar, mozzarella or jack cheese $3.50 for 8 oz.
- 1 cup fresh spinach $0.50
- few dashes nutmeg $1.50 for 1 oz.
Recipe Serves 2
- Heat olive oil in a medium frying pan over medium heat. Add onions and cook for 3-5 minutes, until very fragrant and lightly browned. Remove from pan and set aside.
- Lay a tortilla on a clean, dry surface and spread with half of the smashed squash. Sprinkle with salt and pepper and top with half of the cheese, half of the spinach and half of the onions. Top with a dash of nutmeg and a second tortilla. Press gently to adhere. Repeat with the remaining quesadilla ingredients so you have 2 assembled quesadillas.
- Heat the remaining olive oil in the pan you used to cook the onions. Cook the quesadillas, one at a time over medium heat, for 2-3 minutes on each side, or until tortillas are brown and crispy and the cheese has melted.
- Cut into wedges and serve immediately.