Roast pumpkin, spinach and feta quesadilla
Sweet roasted pumpkin teams up with salty feta in a mexican-style toastie that’s hard to beat.
220 g, peeled, cut into 2cm pieces
224 g, (4 x 56g rounds)
Extra light cheddar cheese
Reduced fat feta cheese
60 g, crumbled
Baby spinach leaves
1 cup(s), (30g)
- 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.
- 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.
SERVING SUGGESTION: salad of mixed lettuce, rocket, cucumber and tomato, drizzled with balsamic vinegar.You can use leftover mashed pumpkin instead of the roasted pumpkin. Use ¼ cup per quesadilla.