Olive~Me Co’s Butternut Squash and Kale Quesadillas

Ingredients:

• 1/2 whole Butternut Squash, Peeled, Seeded, And Diced.
• 2 Tablespoons Butter
• 1 Tablespoon Olive~Me & Co’s Flavoured Or Plain Olive Oil
• 1/2 teaspoon Kosher Salt
• Black Pepper To Taste
• 1/4 teaspoon Chili Powder (more To Taste)
• 1 bunch Kale, Leaves Torn, Stalks Discarded
• 8 whole Small (fajita Sized) Flour Tortillas
• Extra Butter For Frying
• 2-1/2 cups Monterey Jack Cheese, Grated (more If Needed)
• Sour Cream For Serving
• Cilantro, For Serving
• Salsa, Avocado Slices (optional) For Serving

Instructions:

1. Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender. Remove to a plate and set aside.
2. In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together. Set aside.
3. In a separate skillet, melt additional butter and lightly brown both sides of the 8 tortillas. Build the quesadillas one by one by adding a layer of cheese topped with a layer of the squash/kale mixture, topped with a second tortilla.
4. Brown each quesadilla on both sides, adding more butter to the pan to make sure tortillas are nice and golden .
5. When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges. Serve with sour cream, cilantro,  salsa, avocado.

Note: The butternut squash/kale mixture is also great tossed with a little pasta and olive oil, and topped with Parmesan shavings!