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Butternut Squash Spirals Grilled Quesadilla Recipe

Serves: 2-3
Prep Time: 5 minutes
25 MIN
Cook Time: 20 minutes

Ingredients

Butternut Squash Spirals Grilled Quesadilla

  • 1 pkg. (340 g) Green Giant* frozen Veggie Spirals Butternut Squash
  • 2 cups (500 mL) Green Giant* frozen Valley Selections* Seasoned Italian Blend
  • 4 large spinach tortillas
  • 2 garlic cloves, minced
  • 2 tbsp. (30 mL) thyme, chopped
  • 1 tbsp. (15 mL) oregano, chopped
  • 2 tbsp. (30 mL) olive oil
  • 1 tsp. (5 mL) salt
  • 1 tsp. (5 mL) pepper
  • 2 cups (500 mL) jalapeno Havarti cheese, grated
  • ¼ cup (60 mL) roasted red pepper
  • 1/8 tsp. (.5 mL) chipotle pepper
  • ¼ tsp. (1 mL) ground cumin
  • ½ cup (125 mL) plain Greek yogurt

Directions

To make dip: In a small food processor puree red pepper, yogurt, chipotle powder, cumin, 1 minced garlic clove and ½ tsp (2.5 mL). each salt and pepper.

In a large skillet over medium-high heat warm olive oil; stir in remaining garlic, butternut squash spirals, Italian Blend, thyme and oregano. Cook for 10- 13 minutes until water is fully evaporated.

Place ½ cup (125 mL) of vegetable mixture onto 1 half of the wrap. Top with 1 cup of grated cheese. Fold the other half of the wrap over the vegetables.

Preheat grill pan on medium-high heat. Spray grill with vegetable cooking spray. Transfer filled wrap to grill pan and cook for 2-3 minutes either side until cheese is melted and wrap is toasted.

Cut quesadilla into 3 triangles. Serve warm with dip.

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