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
Ingredients

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

Methodbased on 1 serving
1

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.

2

Preheat a non-stick frypan over medium heat.

3

Spread pumpkin puree on half of tortilla, top with jalapeno and cheese and fold in half.

4

Add quesadilla to heated pan, cook for a few minutes, turn gently and cook the other side. Serve immediately.

Nutritional Informationper serving

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

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