Quesadillas de Calabaza al Adobo (Adobo Squash Quesadillas)
Roasted butternut squash in guajillo adobo with melting cheese, folded into crisp flour tortillas and served with fresh pico de gallo.
Made with Fresh pico de gallo and Guajillo adobo paste and Flour tortillas. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelEasy
- Costabout £0.71 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Toss the squash with the olive oil, 80 g of your ready made guajillo adobo paste (see the base recipe), the salt and 2 tablespoons of water.
- 2
Roast the squash on a tray for 25 minutes, turning once, until soft and caramelised at the edges.
25 min - 3
Mash roughly with a fork so some pieces stay chunky. Let it cool for 5 minutes.
- 4
Lay out the flour tortillas (use your ready made flour tortillas, see the base recipe). Cover half of each with squash and cheese, then fold over.
- 5
Cook the quesadillas in a dry frying pan over a medium heat for 2 to 3 minutes each side, pressing down, until golden and the cheese has melted.
5 min - 6
Cut into wedges and serve with your ready made pico de gallo (see the base recipe) and lime wedges.
Tips
- Do not overfill. About 3 tablespoons of squash and a handful of cheese per tortilla is enough for the cheese to bind it together.
- Cook in a dry pan, not an oiled one. The tortillas crisp and blister in their own time.
- Oaxaca cheese is the authentic choice. Mozzarella is the best UK swap, since both melt and stretch.
- Keep finished quesadillas warm in a low oven while you cook the rest.
Storing and freezing
Keep leftover squash filling in the fridge for up to 3 days. Quesadillas are best eaten straight away, but can be reheated in a dry frying pan until steaming hot all the way through.
Questions
Can I use a different squash?
Yes. Pumpkin, kabocha or sweet potato all work. Cut them into small cubes so they roast through in the same time.
Can I make these gluten free?
Not as written, because flour tortillas contain wheat. Swap in corn tortillas (see the corn tortillas base recipe) and fold them the same way, though they need a gentler hand.
Are these quesadillas vegetarian?
Yes. They contain only squash, cheese and plant based ingredients. Check the cheese label if you want vegetarian rennet.
More made with fresh pico de gallo
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.