Categories: Mexican

Ingredients

• 2 cups butternut squash, cubed
• 1/2 cups red peppers
• 1 tsp garlic, diced
• 1 tsp olive oil
• 1 dashes salt
• 1 dashes pepper
• 1/2 cups mozzarella cheese, fat-free, shredded
• 2 8-inch whole wheat tortillas
• 1/6 cup green onions, trimmed and sliced thin
• 1 Tbsp cilantro, chopped
• 2 Tbsp onion, diced
• 1/4 cup tomatoes, diced

Directions

1. Preheat oven to 400° F.

2. Mix the butternut squash, red pepper, and garlic with olive oil and salt and pepper.

3. Spread vegetables on a cookie sheet and roast for 20 minutes until they are cooked and slightly caramelized.

4. While the squash mixture is cooking, combine the diced tomatoes and onions. Add 1 Tbsp of cilantro. Set aside to be used as salsa.

5. Spread out tortillas on parchment-lined baking sheets. Place ¼ cup mozzarella on one-half of each tortilla. Distribute roasted squash mixture evenly on top of the cheese, followed by green onions and remaining cilantro. Fold tortillas in half to form quesadillas.

6. Place in a 200° F oven for 5 minutes, until the cheese is melted.

7. Serve quesadillas with fresh salsa on the side.

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