About the Recipe
Ingredients
6 cups O Organics® Shredded low moisture Mozzarella
8 (10-inch) flour tortillas
1½ cups Caramelized Onions
2 cups Roasted Butternut Squash
1 (15-ounce) can O Organics® black beans, drained, rinsed, optional
2½ tablespoons vegetable oil
Chipotle Crema
1/2 cup O Organics® sour cream
1/3 cup O Organics® heavy cream
3 tablespoons chipotle hot sauce
For Serving
Thinly sliced avocado
Fresh cilantro, minced
Preparation
Step 1 :
Make the quesadillas. Sprinkle ½ cup cheese on one half of each tortilla. Top with 3 tablespoons caramelized onions and as much butternut squash and black beans, if using, as you like. Sprinkle with ¼ cup cheese and fold tortilla over the filled half.
Step 2 :
Heat the oil in a large nonstick skillet over medium-low heat. Once the oil is glistening, working with one at a time, add the quesadillas and cook until browned, then flip and cook until browned and the cheese is melted. Remove from the skillet and repeat, adding 1 teaspoon oil to the skillet for every quesadilla.
Step 3 :
Make the crema. In a small bowl, combine sour cream, heavy cream, and hot sauce until smooth.
Step 4 :
To serve, cut each quesadilla in quarters and drizzle with chipotle crema. Serve with desired toppings.