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Three Fall Quesadilla Recipes

Keyword: Cheese
Skill: intermediate
Servings: 1

INGREDIENTS

For the Butternut Squash & Chicken Quesadillas:

  • 1 peeled and medium diced butternut squash
  • 2 tablespoons of olive oil
  • 1 pulled rotisserie chicken
  • 2 cups of baby spinach
  • 2 cups of shredded gruyere cheese
  • Kosher salt and fresh cracked pepper to taste
  • flour tortillas

For the Apple, Pear & Prosciutto Quesadillas:

  • 1 ounce of unsalted butter
  • 2 each peeled and medium diced pears and apples
  • 2 cups of sliced kale
  • 2 ounces of cut up prosciutto ham
  • 1 cup of shredded mozzarella
  • ½ cup of crumbled bleu cheese
  • flour tortillas

For the Chorizo & Potato Quesadillas:

  • 3 tablespoons of olive oil
  • 4 cups of shredded Yukon potatoes
  • 1 pound of loose chorizo sausage
  • 2 cups of quesadilla melting cheese
  • flour tortillas

INSTRUCTIONS

For the Butternut Squash & Chicken:

  1. Preheat the oven to 375°.
  2. Place the butternut squash on a sheet tray lined with parchment paper and toss with olive oil, salt, and pepper. Bake for 25 minutes. Set aside.
  3. Place a flour tortilla into the quesadilla maker and evenly add on cooked butternut squash, pulled chicken, baby spinach and gruyere.
  4. Top off with a flour tortilla and close the machine and cook for 3 to 4 minutes or until crispy and brown. Repeat until ingredients are gone. Slice and serve.

For the Apple, Pear & Prosciutto:

  1. Add the butter to a large sauté pan on medium-high heat and cook the apples and pears for 8-10 minutes or until soft and lightly browned.
  2. Place a flour tortilla into the quesadilla maker and evenly add on cooked apples and pears, kale, prosciutto, mozzarella, and bleu cheese. Top off with a flour tortilla and close the machine and cook for 3-4 minutes or until crispy and brown.
  3. Repeat until ingredients are gone. Slice and serve.

For the Chorizo & Potato:

  1. Add olive oil to a large sauté pan over high medium-heat and cook the potatoes until done and crispy, about 20 minutes. Set aside.
  2. Next, add chorizo to a large sauté pan over medium-high heat and cook the chorizo until it is completely cooked through, about 6-8 minutes.
  3. Place a flour tortilla into the quesadilla maker and evenly add on cooked potatoes, chorizo and quesadilla cheese. Top off with a flour tortilla and close the machine and cook for 3-4 minutes until crispy and brown.
  4. Repeat until ingredients are gone. Slice and serve.