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Squash-Red Pepper Quesadillas with Chipotle Lime Dip

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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 butter, softened

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

Garnish with cilantro (optional)

 

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. GArnish with

cilantro if you like.

Makes 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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