While this recipe is delicious as written — with the butternut squash — you can also use it as a template for other quesadillas. (The photo above shows one with sauteed red and yellow peppers instead of the squash). The recipe calls for 10-inch flour tortillas (burrito-size), since they seem to be most available on the Island. But you could certainly use 8-inch flour tortillas or 6-inch corn tortillas, which are easier to handle. Just distribute the filling to make more quesadillas. Don’t try to overstuff a quesadilla or it will be hard to flip.

Serves 4 as an appetizer, 2 as a supper

Susie Middleton
  • 2 tablespoons unsalted butter
  • 1 small onion, cut into small dice (about 3/4 cup)
  • Kosher salt
  • 1 cup fresh corn kernels, cut from about 1 1/2 ears of corn
  • 1/2 teaspoon minced fresh garlic
  • 1 recipe Quick-Roasted Squash with Maple-Lime Butter  
  • 1 to 2 tablespoons chopped fresh cilantro
  • 1/2 cup canned black beans, drained and rinsed
  • 4 10-inch flour tortillas
  • 1 1/3 to 1 1/2 cups grated Monterey Jack cheese 


1. In a medium (10-inch) nonstick skillet, heat 1 tablespoon of the (unsalted) butter over medium-low heat. Add the onions and a pinch of salt, and cook, stirring, until softened and golden, about 8 to 10 minutes. Add the corn and a pinch of salt and cook, stirring, until the corn looks slightly shrunken and glistening, about 2 to 3 minutes. Stir in the garlic and cook until softened and fragrant, about 30 seconds.

2. Remove the pan from the heat and transfer the veggie mixture to the bowl of squash. Add the black beans and the cilantro, and stir everything together gently to combine. Wipe the pan clean, and return it to medium heat with 1/2 tablespoon butter. When the butter has melted, add 1 tortilla to the pan. Sprinkle with a quarter of the cheese, top with half of the veggie mixture, another quarter of the cheese, and a second tortilla.

3. Press the top tortilla down gently with a spatula and cover the pan. Cook until the bottom is golden brown; carefully flip with a spatula and cook until the bottom is golden brown. (Add 1/2 tablespoon butter to the pan when you flip.) Don’t be tempted to turn the heat up – you want to give the cheese time to melt.

4. Transfer the quesadilla to a wooden cutting board and let cool for a few minutes. Slice into wedges and serve warm.