Whole Wheat Butternut Squash & Chorizo Quesadillas

Butternut Squash and Chorizo Quesadillas Who wants to do the mexican hat dance and eat mexican food all weekend?

Me! Me! 

Wouldn’t that be nice? All the salsaguacamole, tacos, enchiladas and mexican pork you want! Oh and maybe some of these pomegranate lime margaritas.

Talk about a good time!

Well, a good time for everyone but my not-so-tiny-hiney.


Ok, change of plans! Make these quesadillas instead and still do the mexican hat dance. That’s a good compromise.

Which brings me to my next point: these quesadillas. Holy momma I couldn’t shovel them into my mouth fast enough! Melty cheese, spicy chorizo, sweet squash, creamy white beans, fresh tomatoes all stuffed in a crunchy & buttery tortilla…are you getting the picture? Slathering the whole thing in salsa, sour cream and guacamole is mandatory–>fyi.

Yeah….this was amazing and you should totally get on the mexican band wagon this weekend. All the cool cats are doing it. {Read: I’m cool.}

Here’s how you make these:

quesadillas 1Peel and chop some butternut squash, or as I like to call it squatternut bosh. Place it on a sheet tray and coat it in a little olive oil, salt and pepper. Stick it in the oven and let her roast.

quesadillas 2In the mean time, find some chorizo of the pork variety

quesadillas 3and start cooking it up in a hot pan. No need to oil the pan, there’s plenty of grease in this. And as you’re cooking it, it should start to resemble ground beef, except it will be more soft and more red…if that makes sense.

quesadillas 5After 7-10 minutes it should be completely cooked, so remove it from the pan onto some paper towels to drain. I’m not a huge fan of extra grease, personally. Neither are my thighs.

quesadillas 4So once the hot pan is vacant, toss in a little more oil and some sliced onion.

quesadillas 6After the onions soften up, stir in some garlic….maybe 3 more minutes or so. This stuff together smells Ahhhhh-mazing.

quesadillas 7Toss in the cooked chorizo

quesadillas 8the roasted squash

quesadillas 9and some white beans. Stir it all together and bodda bing bodda boom you’ve got your quesadilla filling. It’s not all that photogenic, but it tastes might good.

quesadillas 11Now we can assemble these babies! Grab some tortillas {I used whole wheat}

quesadillas 12and butter. A good crunchy quesadilla needs butter.

quesadillas 10Oh, you’re going to want to grate some cheese and slice some tomatoes too.

quesadillas 12.1NOW to assemble, melt maybe 1/2 tablespoon of butter in a hot pan and place a tortilla into it. Sprinkle over some cheese, then some filling, tomato slices, more cheese and another tortilla.

quesadillas 13Once the cheese melts and the tortilla browns up, flip it over and brown the other side. Take it off and cool it down 3 minutes before slicing.

Butternut Squash and Chorizo Quesadillas 1Serve with salsa, guacamole and sour cream. Be sure to have all three! So amazing together 🙂

Simply delicious.

I’m a quesadilla fan.

A big big fan.

Have a wonderful weekend!


Whole Wheat Butternut Squash & Chorizo Quesadillas

Yield: 4 large


  • 1 small butternut squash, peeled & diced to 1/4 inch cubes {about 2 cups}
  • 3 tablespoons olive oil, divided
  • salt & pepper, to taste
  • 1-12 oz. package pork chorizo
  • 1 small onion, sliced
  • 1 large garlic clove, minced
  • 2/3 cup white beans, rinsed and drained {about 1/2 can}
  • 1/2 teaspoon cumin
  • 2 cups grated cheddar cheese
  • 1 large tomato sliced
  • 8 medium whole wheat tortillas
  • 3 tablespoons butter
  • sour cream, guacamole, salsa


  1. Preheat oven to 400 degrees. Toss butternut squash with 2 tablespoons olive oil, salt and pepper. Bake 15-20 minutes or until softened.
  2. Unwrap chorizo and break apart in hot skillet. Cook chorizo until the texture starts to resemble ground beef. {It will be softer then that, fyi.} Remove chorizo to paper towel lined bowl and set aside. If there's a lot of extra grease from the chorizo, wipe out pan. Saute onions in same pan with remaining 1 tablespoon olive oil. Once onions start to soften, stir in garlic and cook another 2 minutes. Stir in cooked chorizo, roasted butternut squash, beans and cumin. Set aside.
  3. To assemble quesadillas, preheat large skillet over medium heat. Melt 1/2 tablespoon butter and place tortilla into pan. Top with cheese, filling, slices of tomato and more cheese. Finish with another tortilla. Flip once tortilla has browned. Brown other side of quesadilla and remove from heat. Stand 3 minutes and slice into wedges. Serve with sour cream, salsa and guacamole.

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  1. hahahahahha you have me laughing out loud hysterically at work right now….”not so tiny hiney” lol that was so funny! (maybe Im overtired? It is 2am! :P)

    On a side note, these sound freakin fabulous! We would love these in our house..we can’t do enough mexican hat dances, OR eat enough mexican food! Its just so dang delicious!

  2. Yum! I’m game for any Mexican dish, especially when they involve chorizo and lots of cheesy goodness. Love the addition of the butternut squash too!

  3. Oh I am so doing the Mexican hat dance!

  4. These look really good. My only worry with this kind of food which needs to be cooked one or two at a time is how to keep them hot and fresh while I cook the rest. I use two pans but I feel really rushed while I am doing them. Any tips?

  5. Yummmm. I wish butternut squash weren’t so hard to peel and chop! I love the flavors so much but it’s so gosh darn huge. 😉

  6. oh my gosh. i totally want mexican food for lunch now..in fact, i want THIS for lunch. i’m so hungry haha..looks sooooooooo good and I love chorizo! great spice with the other ingredients!

  7. I love that you put squash in this! I’ve never heard of that, looks amazing. You are brilliant!

  8. Mexican hat dance and chorizo quesadillas? I’m there. Amazing!

  9. These quesadillas look amazing! I love butternut squash and had never seen anything like this, thanks!



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