Roast pumpkin, spinach and feta quesadilla
9
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 2 • Difficulty: Easy
Sweet roasted pumpkin teams up with salty feta in a mexican-style toastie that’s hard to beat.
Ingredients
Pumpkin
220 g, peeled, cut into 2cm pieces
Corn tortilla
224 g, (4 x 56g rounds)
Extra light cheddar cheese
25 g
Reduced fat feta cheese
60 g, crumbled
Baby spinach
1 cup(s), (30g)
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place pumpkin on prepared tray and lightly spray with oil. Bake for 15 minutes or until tender.
2
Preheat a sandwich press. Place 2 tortillas on a flat surface. Top each with pumpkin, cheddar and feta cheese, and spinach. Sandwich with remaining tortillas. Cook quesadillas in sandwich press for 4–5 minutes or until toasted and heated through. Cut into wedges to serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.