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3
10 minutes
25 minutes
For the Quesadillas
1 butternut squash, peeled and diced into ½-inch cubes
1 medium onion, thinly sliced
1 can black beans, drained and rinsed
2 cups shredded pepper jack cheese
3 large flour tortillas
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste
Additional olive oil, for the griddle
Chopped fresh cilantro, for garnish
For the Chipotle Crema
½ cup sour cream
1–2 chipotle peppers in adobo sauce
1 tablespoon lime juice
1 teaspoon honey or maple syrup
Pinch of salt
Water, to thin if needed
Preheat your Blackstone griddle to medium-high heat.
In a medium bowl, combine the diced butternut squash, 2 tablespoons olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Toss until the squash is evenly coated.
Spread the seasoned squash onto the preheated griddle. Squirt a small amount of water around the squash and cover with a basting dome. Steam for 5–8 minutes, adding more water as needed, until the squash begins to soften.
Remove the dome and continue cooking the squash, stirring occasionally, until golden brown and slightly crispy.
While the squash cooks, add a little olive oil to another section of the griddle. Add the sliced onion and sauté until softened and lightly caramelized. Combine the cooked onion and drained black beans with the squash, stirring until evenly mixed.
To prepare the chipotle crema, add the sour cream, chipotle peppers, lime juice, honey or maple syrup, and salt to a small blender. Blend until smooth, adding a little water if needed to reach your desired consistency. Set aside.
Add a little additional olive oil to the griddle and place the flour tortillas on the cooking surface. Sprinkle shredded pepper jack cheese over one half of each tortilla. Spoon the butternut squash mixture over the cheese, then top with another layer of cheese.
Fold each tortilla in half and cook for 2–3 minutes per side, or until golden brown and crispy and the cheese is fully melted.
Remove the quesadillas from the griddle and slice into wedges. Garnish with fresh cilantro and serve with the chipotle crema for dipping.
Tender, smoky beef back ribs seasoned with your favorite beef rub, slow-smoked on the Blackstone pellet grill, and finished with butter for rich, juicy flavor. Serve with your favorite BBQ sauce.
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