Roasted Squash Red Pepper And Jack Cheese Quesadillas With Chipotle Lime Sour Cream Dip Recipes

Steps:

• In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.
• In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.

Steps:

• To make the quesadillas:
• Preheat oven to 400°F.
• In a shallow baking pan arrange squash, onion, and garlic in one 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 purée squash, onion and garlic with salt and pepper to taste until smooth. Squash purée may be made 2 days ahead and chilled, covered.
• Spread about one fourth squash purée on each of 4 tortillas and sprinkle each with about one fourth bell pepper and about one fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of quesadillas with 1/2 tablespoon butter.
• Heat a griddle or 7-inch non-stick skillet over moderately high heat until hot and cook quesadillas, 1 at a time, until golden, about 3 minutes on each side, transferring to a cutting board.
• Cut each quesadilla into 6 to 8 wedges and serve warm with chipotle dip.
• To make the dip:
• In a small bowl stir chili and lime juice into sour cram until combined well. Dip may be made 2 days ahead and chilled, covered. Makes about 1 cup.

Steps:

• Heat the oven to 400 degrees F/200 degrees C.
• Slice the squash into 3/8 inch/3/4 cm half-moons. Toss with the olive oil to coat. Arrange in slightly overlapping rows on a baking sheet. Sprinkle with salt and pepper. Scatter over the thyme sprigs and bay leaves. Dot the squash with the butter, then bake, turning halfway through roasting, until the squash is soft with slightly candied brown edges, 30 minutes.

Steps:

• In a small bowl, stir the chile and lime juice into the sour cream until combined well.
• Preheat the oven to 400°F. In a shallow baking pan, arrange the squash, onion, and garlic in a single layer and drizzle with the oil, tossing to coat. Roast in the middle of the oven 15 minutes, or until the garlic is tender, and transfer garlic to a work surface. Roast squash and onion until tender, about 15 minutes more. Discard peels from onion and garlic.
• In a food processor purée the squash, onion, and garlic with salt and pepper to taste until smooth.
• Spread about one-fourth of the squash purée on each of 4 tortillas and sprinkle each with about one-fourth bell pepper and about one-fourth cheese. Top each quesadilla with a plain tortilla, pressing gently together. Spread each side of the quesadillas with 1/2 tablespoon butter.
• Heat a griddle or 7-inch nonstick 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 as they finish cooking.
• Cut each quesadilla into 6 to 8 wedges and serve warm with the chipotle dip.
• The DIP may be made 2 days ahead and chilled, covered.
• The SQUASH PURÉE may be made 2 days ahead and chilled, covered.