YOU GUYS. Last night, this blog went down for an hour. Brig and I were working on editing some things on the site and it crashed. Completely gone. Screen blank. And I was FREAKING OUT.
I can’t even begin to tell you how much this blog means to me. When I realized it was gone, I just kinda went into shock. And then proceeded to get all kinds of emotional. “I cried like a small, emotionally disturbed child” (- Julie & Julia) x 102,130,123,089. It was awful. There were ugly tears. Ugly, mournful, messy, animal-like tears.
Thank goodness for such a smart, kind husband and a kick-butt sister who helped get it all back up and running. I am counting my lucky stars that everything is back to normal today and that I get to write a post for you! Hallelujah.
But hey! Let’s get to the happy cheesy things! Aka these dang quesadillas. Ahh, Napoleon Dynamite.
No worries, I probably won’t ever not maybe quote it again.
The best part about this quesadilla is, other than being delicious — this baby comes together in no time. Like…twenty minutes. And it’s a perfect lunch. Or light dinner. Or even breakfast. Or snack. Versatility, baby. Food has no rules.
I used a blue corn and flax tortilla because it made me feel good.
As for the squashes – grocery stores ever so conveniently sell diced butternut squash in the freezer section & that’s totally a great option for this lil guy.
Generally, caramelized onions take quite a bit of time to make and what do you know! I cheated because I’m not always a patient person. Working on it. In the meantime, I made caramelized onions, but in like 7.3 minutes.
Makes 2 quesadillas
4 small tortillas
1/2 c butternut squash, diced & steamed until soft
1/2 – 3/4 c sharp cheddar cheese, shredded (less if you’re not a cheese lover, more if you’re all about that cheesy life)
1 small yellow onion, thinly sliced
1 t sugar
1 T olive oil
Heat a skillet over medium heat and add the olive oil and onions. Saute until soft and translucent. Bring the heat up to medium-high. Add in the sugar and a dash of salt, and stir constantly for the next two minutes, then take off the heat. The onions should be a caramelly-brown color.
Combine the squash and cheddar, and mash slightly. Take a tortilla and top with the squash, cheese, and onions. Heat a skillet over medium-high heat and place the tortilla in the pan, tortilla side down. After a few minutes, the cheese should be almost completely melted. When this happens, place another tortilla on top, and flip to cook the other side. Cook for 1-2 minutes, and then take it off the heat.
Now eat the dang quesadilla.