Fall Rainbow Quesadilla


Fall has just begun here and New Yorkers can find over 40 varieties of fall fruits and vegetables at the local farmers market. This recipe uses two of our favorites - butternut squash and peppers (our food of the month) - to create a healthy version of a kid-friendly meal.

Yields: 16 quesadilla wedges


Fall vegetables are the stars of this recipeFALL VEGETABLES ARE THE STARS OF THIS RECIPE

  • 3 cups butternut squash, peeled, seeds removed, and cut into one inch pieces
  • Salt and pepper
  • 4 (8 inch) whole wheat tortillas
  • ¾ cup shredded mozzarella cheese
  • ¾ cup crumbled feta cheese
  • 6 cups baby spinach leaves or chopped fresh spinach
  • 1 cup yellow or red pepper (about 1 large pepper), chopped
  • 1 handful fresh cilantro, chopped
  • Canola oil spray
  • 2 limes, cut into wedges



1. Cook squash in a large pot of boiling salted water until tender but not falling apart, about 10 minutes.

2. Drain and cool for 10 minutes. While squash is still warm, transfer to a food processor; puree until smooth. Season with salt and pepper, to taste.

3. Divide squash equally among the tortillas (about 1/4 cup per tortilla) and spread evenly. Sprinkle cheese over each. Top each with spinach, cilantro, and peppers and sprinkle with salt and pepper. Top with remaining tortillas.

4. Heat a heavy large skillet over medium high heat. Cook quesadillas until golden and crispy, about 1 minute per side. Serve with lime wedges.

  • Rainbow Quesadilla
  • Rainbow Quesadilla
  • Rainbow Quesadilla
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