Quesadilla's with a kick. The butternut squash filling is spicy, nutty, and comforting, that is perfectly complimented by savory bacon and crunchy kale. They're held together by Siete's tortillas, making for a healthy and delicious meal.
Preheat your oven to 375 F. Cut the small butternut squash in half lengthwise. Place facedown on a parchment covered baking sheet and bake for 35 minutes.
Meanwhile, on medium heat, sauté the onion in the olive oil for 3-4 minutes, until the onion softens.
In a small coffee grinder or food processor, blend the sunflower seeds until they obtain a powder consistency.
Remove the squash from the oven and remove the insides using a spoon. Measure 1 cup of the squash, and place in a large bowl (save remaining squash for another use, or double the recipe).
Add the cooked onion, chili powder, salt and ground sunflower seeds to the bowl with the mashed squash and mix well.
Sauté bacon over medium heat cooking 2-3 minutes per side, depending on how crispy you like your bacon. Remove bacon, leaving the remaining oil, and add in the chopped kale. Cook kale for 2-3 minute, sprinkling salt over the kale and mixing.
Heat up the Siete tortilla's in a skillet over medium heat, for approx. 1 minute on each side.
Next, spread out the butternut squash mix evenly over the entire surface of the tortilla.
Sprinkle the kale over the top, and add the bacon, cutting in half so there are four 1/2 pieces of bacon evenly spread over the tortilla.
Cover the tortilla and cut into 4's. Bon appétit!