A seasonal quesadilla for all the blue cheese lovers out there. It's rich, it's tangy, and it's so, so good.
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Serves
4
Butternut Squash
Onion
Garlic
Red Chilli
Sage
Tortilla
Grated Mozzarella
Blue Cheese
Chilli Jam
Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.
You can find more recipes like this in our Easy Quesadillas Recipes collection.
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Serves
4
Butternut Squash
Onion
Garlic
Red Chilli
Sage
Tortilla
Grated Mozzarella
Blue Cheese
Chilli Jam
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- Unlimited access to 3000+ recipes
- Plan your meals with ease
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Peel and dice squash, finely chop the onion and finely slice the garlic, red chilli and sage.
Step 2.
Preheat a frying pan over a medium-high heat. Add a goog lug of olive oil and tip in the squash. Season with salt and cook, tossing regularly, for 12-13 mins, until the squash is starting to soften and pick up lots of colour.
Step 3.
At this point, add the onion and cook for another 5 mins. Now add the garlic, chilli and sage and cook for a final 2-3 mins to take the raw edge off of the garlic. Tip the mixture into a bowl, season with salt and pepper and allow to cool a little.
Step 4.
Grab your wraps and lay them out ready to fill. Top each wrap with a handful of grated mozz, a good spoonful of the squash mixture and dot over a little blue cheese. Add a little chilli jam (not too much!) and fold them over to close.
Step 5.
Toast each quesadilla in a dry pan over a medium heat until the exterior is golden brown and the interior is gooey and melted.
Step 6.
Serve with extra chilli jam for dipping.
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Notes (2)
R
Rose D.
4 months ago
A very sexy dish.
L
Lindsay M.
7 months ago
These were a favourite of mine to make last autumn/winter. I have no doubt that I’ll be making them again soon!
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