Saturday, October 19, 2013

Pumpkin, Feta, Cilantro Quesadillas


3 C. 1 1/2 - inch cubes peeled seeded pumpkin or other winter squash/sweet potato (about half of a 2 lb pumpkin)
1 finely chopped seeded jalapeno (about 2 TBSP)
12 8-inch diameter flour tortillas
10 oz. feta cheese, crumbled
1 1/2 C. coarsley chopped Cilantro
2 limes, each cut into 6 wedges


Cook Pumpkin(peeled) in large saucepan of boiling water until tender but not falling apart, about 10 minutes. Drain and cool 10 minutes. While pumpkin is still warm, transfer to processor: puree until smooth. Stir in jalapeno: season with salt and pepper.

Divide pumpkin mixture equally among 6 tortillas(about 1/4 C. per tortilla) and spread evenly. Sprinkle feta over each. Top each with 1/4 C Cilantro and sprinkle with black pepper. Top with 2nd tortilla. Heat heavy large skillet over medium high heat. Cook quesadillas until golden and dark char narks appear, about 1 minute per side. Serve with lime wedges.

I added some cooked black beans to up the protein content.

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