Cheesy Squash 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 butternut squash diced
1 tsp ground cumin
2 tsp lime juice
salt & pepper, to taste
2 whole grain/whole wheat tortillas or wraps, small (1 ½ oz ea) (or gluten free)
2 tbs sliced preserved jalapeño chilli peppers sliced
120g mozzarella grated
Bring a saucepan of salted water to the boil, add squash 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 skillet over medium heat.
Spread squash puree on half of the tortilla, top with jalapeno and cheese and fold in half.
Add quesadilla to heated skillet 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
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