Cheesy Pumpkin Quesadilla with Lime & Jalapeño
PREP 5 MIN•COOK 10 MIN
You'll be looking forward to lunch knowing this crispy quesadilla filled with molten goodness awaits! Got leftovers? Mix up the filling with sweet potato, peppers or greens like baby spinach.
EF
GF
NF
V
Number of servings
2
200g pumpkin diced
1 tsp ground cumin
2 tsp lime juice
salt & pepper, to taste
2 wholegrain/wholemeal tortillas or wraps, small (40g ea) (or gluten free)
2 tbs sliced pickled jalapeño chillis sliced
120g mozzarella grated
Bring a saucepan of salted water to the boil, add pumpkin and simmer for 8 minutes, or until soft. Drain and mash with cumin and lime juice and season with salt and pepper.
Preheat a non-stick frypan over medium heat.
Spread pumpkin puree on half of tortilla, top with jalapeno and cheese and fold in half.
Add quesadilla to heated pan, cook for a few minutes, turn gently and cook the other side. Serve immediately.
Energy (kJ)
1500 kJ / 358 cals
Protein
18.9 g
Fat
17.2 g
Sat. Fat
9.2 g
Carbs
28 g
Sugar
6.9 g
Fiber
7.1 g
Sign up to unlock your full potential
All your tools in one place
Expert-training to fuel your fitness, nutrition and mindfulness.
Limitless ways to fuel your mind & body
Access to over 3,000 workouts, recipes, and meditations – all tailored to your goals.
Tech that keeps you moving
Download Centr on all your devices to level up and track your results live.