Achiote Kale & Squash Quesadillas


For marinade
4 cloves garlic
2 tbsp vegetable oil
RawSpiceBar’s Achiote Recado Rojo
1/4 cup orange juice
1/4 cup white vinegar
1 tablespoon white tequila, optional
3 lemons, juiced
2 habanero peppers, deseeded
Kosher salt, to taste

For quesadillas

1 large butternut squash, peeled seeded, cut into 1/2″ thick chunks
1 bunch kale
2 limes
2 cups Monterey Jack cheese
Vegetable oil
Tortillas, cilantro, crema, onions, salsa, to serve



  1. Heat oil in a skillet over medium heat until hot. Add RawSpiceBar’s Achiote Recado Rojo, habaneros and garlic and cook, tossing and stirring, until fragrant, about 2-3 minutes. Transfer to a blender along with garlic, lemon juice, orange juice, vinegar, oil, tequila and a big pinch of salt. Blend until smooth. Season to taste.
  2. Rub paste to cover all sides of diced squash. 
  3. Heat 1 tablespoon oil in a large skillet over high heat. Add squash and cook, 8-12 minutes, until squash is deep golden brown and tender (but not falling apart.) Set aside.
  4. In the same skillet, add oil over medium-high heat and add in the kale, let cook 3-4 minutes.  Add cooked squash and toss.  Set aside.
  5. Build quesadillas with bean and squash mixture and cheese and sear in pan or grill to char, about 1 minute on each side until cheese is melted.  Serve with toppings of choice & enjoy!

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