Another Epicurious success. To make it, you will need:
1 butternut squash
1 white onion, chopped
1 16 oz. can of black beans, rinsed and drained
1/2 cup of salsa, and extra for garnish
8 6 to 8-inch tortillas
0.8 lb block of pepper jack cheese, shredded
1 tsp. chilli powder
2 garlic cloves
1 tsp. red pepper flakes
Salt and pepper
Sour cream for garnish
For starters, cut your squash in half crosswise and place fruit side down on an oiled baking pan. Place in the broiler for 15 minutes. Pull the softened squash out of the oven and let cool before cutting off the rind and scooping out the innards. Cut the remainder of the squash into small chunks. In a large frying pan, saute your onions with a tablespoon of olive oil for 3-5 minutes or until they become opaque and start browning. Add in the squash squares and 2 teaspoons of pepper plus a dash of salt. Cook until the squash is softened and slightly browned.
While you are cooking your vegetables, brush olive oil on four tortillas and place them oil side up on a baking sheet. Place them in the broiler for 2.5-3 minutes. Watch these because you don’t want them to burn, just brown enough for a nice crunch. Pull them out and flip them over. Repeat with four more tortillas.
Squish your squash mixture into a pulp using a hand potato masher. Place the squash-onion combo into a separate bowl and add more oil to your frying pan. Add in your rinsed and drained canned beans, crushed garlic cloves, 1/4 cup salsa, chilli powder, red pepper flakes, and salt & pepper. Heat for a few minutes and then smash everything together into a lumpy mess using a potato masher. Add in the remaining 1/4 cup of salsa and heat for another minute.
On your flipped over tortilla shells, which by now should have decreased in puffiness, place a decent helping of the golden squash on two of the four tortillas. On another two, spoon the bean salsa blend into the middle. The pepperjack cheese heaps onto two more of the remaining four tortilla’s, and the last two stand naked. In batches of four place the tortilla’s back into the broiler for three minutes or until the cheese is completely melted and your vegetables start to brown on the top. Remove them from the oven. On a plate, start with the bean layer and top it with the cheese tortilla (cheese side up). Atop these two place your squash and finally the plain tortilla. Garnish with sour cream, salsa, and cheese. Cut into four or just go at the whole stack with a fork.
The garlic chili powder combination with the black beans and salsa really sparks up a spicy meaty flavor which matches spot on with the sweetness of both the fresh butternut squash and the onion combination. The black pepper adds its own layer to the tiered quesadillas pairing with the bite of the pepperjack cheese oozing out the sides. This made my mouth quite content, and will with yours too if you are equally as big of a fan of Tex-Mex as I am.