Ingredients
1 cup mashed roasted butternut squash
1/2 cup crumbled goat cheese (about 2 ounces)
8 (8-inch) flour tortillas
1/2 cup chopped pickled jalapenos
2 cups shredded low-moisture mozzarella, such as Polly-O (4 ounces)
2 tablespoons unsalted butter
Pico de gallo, for serving
Preparation
In a medium bowl, mix together squash and goat cheese.
For each quesadilla, spread one tortilla with one-quarter of squash mixture (about 1/3 cup), then sprinkle with 2 tablespoons jalapenos and 1/2 cup mozzarella.
In a large nonstick skillet, heat 1/2 tablespoon butter over medium until bubbling. Add prepared tortilla to skillet, cheese side facing up. Top with second tortilla. Cook, flipping once, until cheese is melted and tortillas are golden, 2 to 3 minutes per side. Repeat with remaining tortillas. Cut into wedges; serve immediately, with pico de gallo.
