Fall is starting to peak through! For me, as the leaves start changing colours, it means that I live in cozy sweaters and beanies on my days off, and making comfort foods that don’t requiere tons of prep work with ingredients that I have in my pantry and fridge. This brings me to the one dish that is a staple at home which gets eaten pretty much as fast as they are made… Quesadillas!
While living in Mexico City, quesadillas were a weekly dish for us. Not only something to have at dinner time, but the dish that you would make when there was not enough time to spend making a big meal, it could be lunch or even breakfast. When we came back to Canada, our tradition continued. It’s what Gaby often brings for her school lunch, or what I serve as a side dish when we are having soup, and as fall is here, this quesadilla recipe is perfect for those nights where you want something simple, warm and delicious, and let’s be real, with tons of cheese too!
The best thing about quesadillas is that you can get as creative as you want and fill them up with the ingredients you have on hand, it doesn’t get easier than choosing your toppings, folding it, and heating it. Do remember that the key to make the perfect quesadilla, starts with the tortilla itself. For this recipe, I’m using Dempster’s™ whole wheat tortillas. They are always soft and fresh, and when heated, toast to perfection.
So let’s get started!
Butternut Squash And Mushroom Quesadillas.
- 2 Dempster’s™ whole grain tortillas
- 3/4 cup grated mozzarella cheese
- 3/ 4 cup cubed butternut squash ( cooked)
- 3/4 cup sautéed cremini mushrooms
- 1 green onion ( chopped ) * optional
Preheat a frying pan at medium temperature.
Top both Dempster’s™ tortillas with half of the cheese, butternut squash, mushrooms and green onions, if using. Add the remaining cheese on top, and fold each tortilla in half.
Heat in frying pan until one side looks golden, usually 2 to 3minutes, flip over and repeat.
For more delicious recipes and info, check out www.dempsters.ca