Next time you are roasting some pumpkin for a roast, cook up a little extra and enjoy this quick and easy meal the next day.
Quesadillas are a great way to use up leftovers. You get a great combination of textures with the crispy outside ‘shell’ and the hot fillings.
Pumpkin and feta is a classic combination – it also works fabulously well in a salad with some roasted beetroot and a smattering of cashews.
If you’re feeling a bit more adventurous though, some tasty extras in this recipe could include:
- Sliced cherry tomatoes
- Finely diced chilli or jalapenos for a bit of a kick
- Sliced black olives or an olive tapenade
- Baby spinach for a bit of extra crunch
- Crushed cashews or pistachios for some extra protein
- Switch the feta for some melty mozzarella
- Add a spoonful of pesto to each wrap before folding
Ingredients
- 2 cups of roasted pumpkin
- ½ cup reduced fat feta cheese
- 3 green shallots, finely chopped
- ½ cup fresh parsley or basil leaves
- 4 tortilla wraps (try to find wholemeal ones)
- Olive oil spray
Method:
- Mix the pumpkin, feta, parsley and shallots in a mixing bowl.
- Lay out the tortillas and fill one side with the mixture.
- Fold over the tortilla to make a half-circle and press down firmly.
- If you have a sandwich press, place it in here to cook until golden brown.
- If not, simply place in a hot frying pan that has been sprayed lightly with olive oil.
- Place a plate on top to squash down the quesadilla.
- Cook until browned on one side, then flip over and cook until golden.
Serves: 4. Calories per serve: 265.
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