Tiffani Thiessen's Healthier Quesadillas Are Made With Butternut Squash & Smoky Crème Fraîche: Recipe
Saved by the Bell star Tiffani Thiessen has put a fun — and healthier — spin on the traditional quesadilla. While the Pull Up a Chair cookbook author's recipe uses typical ingredients like cumin and onion, she jazzes it up by adding butternut squash to the filling and topping it with crème fraîche.
"This is truly one of my favorite lunches to prepare and serve," she spilled to Us Weekly. "It's really healthy and meets a lot of people’s dietary needs."
Fair warning: while the dish isn't too difficult to make, it isn't a super-quick process, so make sure you have some time on your hands!
Scroll down for her recipe for Butternut Squash Quesadillas with Smoky Crème Fraîche.
- 2 tbsp chipotle in adobo puree
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 1/2 tsp kosher salt, plus more to taste
- 1 tsp ground cumin
- 1 cup crème fraîche
- 2 tbsp olive oil, plus more for cooking
- 1 lb peeled butternut squash cubes (about 2 inches each)
- 1 small red onion, thinly sliced
- Juice of 1 lime
- 8 (10-inch) flour tortillas
- 12 oz shredded Mexican cheese blend
- 1 pickled jalapeño, sliced
- 1 avocado, chopped
- Cilantro leaves, for garnish
1. Preheat the oven to 375 degrees.
3. Take the remaining chipotle mixture and stir in the olive oil. Toss the chipotle and oil mixture with the butternut squash. Place on a sheet tray and bake in the oven about 30 to 35 minutes, or until the squash is deeply caramelized in places and fork tender. Remove from oven and let cool 10 minutes before pureeing into a smooth paste in a food processor.
4. While the squash cooks, mix the red onion and lime juice together in a small bowl along with salt to taste. Let sit for 20 minutes, or until the onions soften.
6. Preheat a 12-inch cast-iron skillet, sauté pan or griddle pan over medium heat. Lightly grease the pan with olive oil. When the oil is hot, add the quesadillas in batches. Cook 2 to 3 minutes, or until the bottom tortilla is golden brown and the cheese is beginning to melt. Flip and cook 2 to 3 minutes more, or until the second side is golden brown and the cheese is melted. Remove from pan and let cool slightly. Repeat cooking the quesadillas, adding oil as needed. Serve the quesadillas with the smoky crème fraîche, pickled red onions, chopped avocado and cilantro.