A seasonal quesadilla for all the blue cheese lovers out there. It's rich, it's tangy, and it's so, so good.
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Serves
4
Butternut Squash
Onion
Garlic
Red Chilli
Sage
Tortillas
Grated Mozzarella
Blue Cheese
Chilli Jam
Serves
4
Butternut Squash
Onion
Garlic
Red Chilli
Sage
Tortillas
Grated Mozzarella
Blue Cheese
Chilli Jam
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Step 1.
Peel and dice squash, finely chop the onion and finely slice the garlic, red chilli and sage.
Step 2.
Preheat a frying pan over a medium-high heat. Add a goog lug of olive oil and tip in the squash. Season with salt and cook, tossing regularly, for 12-13 mins, until the squash is starting to soften and pick up lots of colour.
Step 3.
At this point, add the onion and cook for another 5 mins. Now add the garlic, chilli and sage and cook for a final 2-3 mins to take the raw edge off of the garlic. Tip the mixture into a bowl, season with salt and pepper and allow to cool a little.
Step 4.
Grab your wraps and lay them out ready to fill. Top each wrap with a handful of grated mozz, a good spoonful of the squash mixture and dot over a little blue cheese. Add a little chilli jam (not too much!) and fold them over to close.
Step 5.
Toast each quesadilla in a dry pan over a medium heat until the exterior is golden brown and the interior is gooey and melted.
Step 6.
Serve with extra chilli jam for dipping.
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