Serves 6
30 min
Sugar Pumpkin, Feta, and Cilantro Quesadillas
Recipe GLPR1bfd306ed440da
Golden, crispy quesadillas filled with smooth roasted pumpkin puree, tangy crumbled feta cheese, and fresh cilantro. The warm pumpkin pairs beautifully with cool lime wedges for a Mediterranean-inspired vegetarian main course that's both comforting and light.
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Ingredients
3 cups Sugar pumpkin (or butternut squash), peeled and seeded, cut into 1½-inch cubes
1 Jalapeño chile, seeded and finely chopped
12 Flour tortillas, 8-inch diameter
10 ounces Feta cheese, crumbled
1½ cups Fresh cilantro, coarsely chopped
2 Limes, cut into wedges
Salt to taste
Black pepper to taste
Directions
Bring a large saucepan of salted water to a rolling boil. Add the pumpkin cubes and cook until completely tender but still holding their shape, about 10 minutes. Drain well and let cool for 10 minutes. Transfer the still-warm pumpkin to a food processor and blend until completely smooth and creamy. Stir in the chopped jalapeño and season with salt and black pepper to taste.
Lay out 6 flour tortillas on a clean work surface. Spread about ¼ cup of the pumpkin puree evenly over each tortilla, leaving a thin border around the edges. Sprinkle crumbled feta cheese over the puree on each tortilla, then top with ¼ cup of the coarsely chopped cilantro. Season each with a pinch of black pepper. Place a second tortilla on top of each filled tortilla, pressing gently to seal into a quesadilla.
Heat a large heavy skillet over medium-high heat until very hot. Working in batches if needed, place the quesadillas in the skillet and cook for about 1 minute until the bottom is golden with dark charred spots. Carefully flip and cook the other side for another 1 minute until golden and charred. Transfer to a serving plate. Serve the warm quesadillas immediately with lime wedges alongside for squeezing over the top.
