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Squash-Red Pepper Quesadillas with Chipotle Lime Dip
- 1 (3/4-pound) seedless butternut squash,
peeled and cut into 3/4-inch dice (about
5 cups)
- 1 medium onion, unpeeled, cut into eighths
- 1 large garlic clove, unpeeled
- 1 tablespoon vegetable oil
- Salt and pepper
- 8 (5 to 6-inch) flour tortillas
- 1 cup chopped red bell pepper
- 1 cup coarsely grated Jack cheese
- 1/2 stick unsalted butter, softened
- Accompaniment: Chipotle Lime Sour Cream Dip (recipe follows)
Chipotle lime sour cream dip:
- 1 canned chipolte chili in adobo, minced
- 2 teaspoons fresh lime juice
- 1 cup sour cream
Preheat oven to 400 degrees. In a shallow baking pan arrange squash, onion, and garlic, in 1 layer and drizzle with oil, tossing to coat. Roast mixture in middle of oven 15 minutes, or until garlic is tender, and transfer garlic to a work surface. Roast squash and onion until tender, about 15 minutes more. Discard peels from squash, onion, and garlic. In a food processor puree squash, onion, and garlic with salt and pepper to taste until smooth. Squash puree may be made 2 days ahead and chilled, covered. Spread about 1/4 squash puree on each of 4 tortillas and sprinkle each with about 1/4 bell pepper and about 1/4 cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of quesadilla with 1/2 tablespoon butter. Heat a griddle or 7-inch non-stick skillet over moderately high heat until hot and cook the quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board. Cut each quesadilla into 6 or 8 wedges and serve warm with chipolte dip.
Yield: 24 to 32 hor d’oeuvres.
For the Chipotle Lime Sour Cream Dip:
In a small bowl stir chili and lime juice into sour cream until combined well. Dip can be made 2 days ahead and chilled, covered.
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