Butternut Squash Chipotle Vegan Quesadilla Recipe Thanks to everyone who contributed such great ideas for naming a vegan quesadilla: #Yumadillas #Chashewadillas #Vegadillas #Nuezadillas #QuesNOdillas #Guessadillas Something magical happens when you combine the sweetness of the butternut squash with the smokiness of chipotle. Chipotles are jalapeño chiles that have been smoked, giving them a unique flavor profile. Chipotle comes from the Nahuatl word chilpoctli meaning smoked chile. The Mexica used smoking as a method to preserve many kinds of foods. Most chiles can be dried however jalapeños have a thick skin and do not dry as easily as other chiles. To preserve jalapeños for use throughout the year, the Mexica preserved them with smoke. Ingredients: 1 cup butternut squash, cubed 1 onion, diced 2 cloves garlic, unpeeled 1 teaspoon ground chipotle 1 tablespoon coconut oil, melted 1 cup Cashew Cream 8 corn tortillas Salsa Toss squash, onion, garlic, chipotle, and coconut oil. In a covered roasting pan (or a glass baking dish covered with foil), roast butternut squash mixture at 375 degrees for 45 minutes or until squash is tender. Remove from stove and gently remove garlic from peel by nipping the end and squeezing roasted center gently into the pan with squash. Use potato masher or fork to smash garlic with squash and onions until a paste forms. Heat tortillas on hot skillet. Spread one heaping tbsp of squash mixture on each tortilla and then top with a tbsp. of cashew cream, and a dollop of salsa. Fold tortilla and place on a hot skillet about 1 minute per side.
Posted on: Thu, 18 Dec 2014 20:30:39 +0000
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