Roasted Corn And Squash Quesadillas With Hot Honey Dipping Sauce Recipe

Roasted corn and squash with chipotle hot honey in a gooey, cheesy tortilla is a surprise flavor combination. Corn tortillas add flavor and texture to this recipe by Leah Maroney. 

1 (¾ pound) honeynut squash 1 tablespoon olive oil ½ teaspoon salt ½ teaspoon ground black pepper 4 garlic cloves, peeled 1 medium yellow onion 1 cup frozen corn kernels 1 teaspoon Tajín seasoning 8 corn tortillas 2 cups queso quesadilla 1 tablespoon butter, softened 1 tablespoon chopped cilantro



Turn on the oven to 475 F. After cutting the ends, cut the honeynut squash in half lengthwise.

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Sprinkle olive oil, salt, and pepper over cut squash on a baking sheet. Halve the onion. Combine squash, onion, and garlic on a sheet pan. Mix well. 

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Bake the squash for 10 minutes in the preheated oven until softened. Scatter Tajín seasoning over the corn kernels on the baking sheet. 

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Add corn to oven and broil for 5 minutes. Discard honeynut squash skins. 

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Put all baked vegetables in a dish separated. Brush one side of each tortilla with butter and place on the baking sheet.

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Spread roasted vegetables on tortillas. Halves the tortillas. Brown and crisp in the oven at 475 F for 5 minutes. 

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Cut the chipotle pepper finely while baking. Add chipotle pepper to honey and stir.

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Top quesadillas with chopped cilantro and hot honey. Request lime wedges.

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