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.
Number of servings
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.
1500 kJ / 358 cals
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