Quesadillas, a beloved staple of Mexican cuisine, typically features a tantalizing blend of cheese and meats or vegetables encased in soft tortillas. Our unique twist incorporates butternut squash, adding a sweet, nutty flavor that pairs beautifully with savory ground beef and spicy seasonings.
Historical and Cultural Background
Quesadillas originate from Mexico and are traditionally enjoyed across the country, with filling variations based on regional preferences. Our version embraces the fusion cuisine trend, incorporating elements of American comfort food with traditional Mexican techniques and ingredients.
Benefits
This dish is comforting and provides a good balance of nutrients. Butternut squash is high in vitamins A and C, while spinach offers iron and folate. Including whole grains through tortillas and proteins from beef and cheese makes these quesadillas a wholesome, satisfying meal suitable for any time of day.
Cultural Significance
Merging butternut squash into quesadillas highlights the beauty of modern cooking—blending flavors from different cultures to create something new and exciting. This recipe celebrates culinary creativity and the global kitchen, encouraging cooks to explore and integrate diverse ingredients into their everyday meals.
The Recipe
Ingredients
- 1 lb ground beef
- 1 cup sliced mushrooms
- 2 cups diced butternut squash
- 2 Tbsp. butter
- 1 Tbsp. olive oil
- 2 tsp. kosher salt
- 2 tsp. pepper
- 3 cloves garlic, minced
- 1/2 tsp. cumin
- 1 tsp. paprika
- 1 tsp. coriander
- 2 tsp. chili powder (more to taste)
- 2 cups spinach leaves, torn, stalks discarded
- 8 small (fajita-sized) flour tortillas
- Extra butter for frying
- 2 1/2 cups Monterey Jack cheese, grated (more if needed)
- Sour cream, cilantro, pico de gallo, salsa, avocado slices (optional) for serving
Directions
Step 1: Mix all seasonings.
Step 2: Cook beef medium to high, skilled with 1 Tbsp. Oil for 5 min or until done with half of the seasoning blend. Drain fat.
Step 3: Heat 1 Tbsp. Butter and olive oil in a large skillet over high heat. Add squash and mushrooms and sprinkle with seasoning. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside.
Step 4: In the same skillet, melt 1 Tbsp. of butter over medium-high heat and add the spinach. Toss it around with tongs and cook it for 3-4 minutes. Add the cooked squash, beef, and mushrooms and gently toss together. Set aside. Add more seasoning to taste if needed.
Step 5: In a separate skillet, melt additional butter and lightly brown both sides of the 8 tortillas. Build the quesadillas one by one by adding a layer of cheese, topped with a layer of the beef/veggie mixture, and topped with a second tortilla. When you’re done, you’ll have four quesadillas.
Step 6: Brown each quesadilla on both sides and add butter to the pan to ensure the tortillas are golden and yummy.
Step 7: When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges.
*Serve with sour cream, cilantro, pico de gallo, salsa, avocado...or any sides you’d like!
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