Hidden Veggie Quesadilla–A cheese quesadilla is given a healthy make-over with the addition of a layer of butternut squash puree. Served with Cilantro Lime Cream. It is the perfect way to sneak veggies into your child!
My daughter could live on cheese if we let her. Cheese, grapes and crackers–sounds a bit like what you eat with wine doesn’t it? In lieu of wine, she takes grape juice and she would be a girl in a bit of heaven. When we go out to eat she orders one of three things–cheese quesadilla, grilled cheese, or mac and cheese.
She sort of sounds like a typical young child, doesn’t she? Most toddlers and elementary aged children have a love affair with a few simple foods and it can be a daunting task to include new things or vegetables. Maybe you can relate?
And while I STRONGLY suggest getting your kids into the kitchen with you to cook and to invite them to try new things daily, I am NOT opposed to sneaking in a bit of healthy where I can.
I start with a simple cheese quesadilla, which is typically a sure-fire win for most kids, and I add in a layer of butternut squash puree. The butternut squash puree is the same color as the cheddar cheese, so it is easily masked in appearance.
Truly butternut squash has such a mild flavor, that it is easily hidden from young palates as well. Even adults love this simple quesadilla when paired with a Fresh Cilantro Lime Cream. Therefore, this is one dish that the entire family will enjoy–even with the vegetables!
- 1 cup Butternut Squash Puree
- 4 ounces sharp cheddar cheese, shreddedd
- 8 whole wheat tortillas
- ½ cup plain Greek yogurt or sour cream
- ¼ cup chopped cilantro
- 1 lime, zest and juice
- ½ teaspoon salt
- Spread 4 tortillas with ¼ cup squash puree each. Top with one ounce of cheese on each. Top with remaining quesadilla and then heat in skillet, oven, or microwave until cheese is melted.
- Serve with Cilantro Lime Cream:
- Mix together the yogurt (or sour cream), cilantro, lime zest and juice and salt. Serve with quesadillas.
If you don’t want to go through the effort of baking and pureeing a squash, feel free to substitute 100% Canned Pumpkin or mashed up baked sweet potato in place of the squash. Pumpkin, sweet potato, and butternut squash both are high in potassium, vitamin B6, vitamin A, and fiber.
However, let me tell you how I make butternut squash puree.
The Easiest Method to Cooking Butternut Squash:
Place the WHOLE butternut squash in the oven and bake for 1 hour at 350 degrees. Remove it and slice it open–it is SO soft, it almost cuts with a butter knife. Scoop out the seeds, and place flesh of squash in large bowl. Mash with a fork. You can also place in blender of food processor, but not a necessary step at this point. You can freeze in small portions for later use.
For more FABULOUS Squash Recipes: Check out what is being shared on Food Network’s Let’s Pull Up a Chair:
A Mind “Full” Mom: Hidden Veggie Quesadilla
The Fed Up Foodie: Bread Dressing Stuffed Acorn Squash
Foodtastic Mom: Pumpkin Shepherd’s Pie
Dishin & Dishes: Thai Massaman Curry With Chicken and Butternut Squash
Devour: Combine Squash and Pasta for the Ultimate Fall Comfort Food
In Jennie’s Kitchen: Delicate Squash, Shiitake, Kale & Quinoa Salad
Swing Eats: Zucchini Soufflé (gluten-free)
Healthy Eats: 6 Ways to Use Canned Pumpkin in Healthy Fall Meals
FN Dish: The Very Best Ways to Put In-Season Butternut Squash to Use
This meal is featured on Meal Plan Monday.