Pumpkin and chickpea quesadillas with jalapeno salsa

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How to make Pumpkin and chickpea quesadillas with jalapeno salsa

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:25
  • Total Time : 0:45

Ingredients

  • 850g Kent pumpkin, peeled, cut into 1.5cm pieces
  • 2 tablespoons extra virgin olive oil
  • 1 small red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoon ground cumin
  • 400g can chickpeas, rinsed, drained
  • 2/3 cup fresh coriander leaves, coarsely chopped
  • 100g low-fat feta, crumbled
  • 55g (1 cup) reduced-fat cheddar, finely grated
  • 8 wholegrain tortillas
  • 250g baby tomato medley, chopped
  • 30g drained pickled jalapeno chillies
  • Reduced fat sour cream, to serve

Method

  • Step 1 Preheat oven to 200C (180C fan-forced). Line a baking tray with baking paper. Place pumpkin on tray. Spray with olive oil. Season. Roast, stirring halfway, for 15-20 minutes or until golden and tender.
  • Step 2 Heat 1 tablespoon of the oil in a large non-stick frying pan over medium-low heat. Add onion and cook, stirring, for 3 minutes or until soft. Stir in garlic and cumin for 1 minute or until aromatic. Stir in chickpeas for 2 minutes or until warmed through. Coarsely crush with a potato masher. Add pumpkin to pan and stir until combined. Remove from heat and stir in half the coriander. Season.
  • Step 3 Combine feta and cheddar in a bowl. Heat remaining oil in a non-stick frying pan over medium heat. Place 1 tortilla in pan. Sprinkle with 1/8 of the cheese mixture. Top with 1⁄4 of the pumpkin mixture. Sprinkle with another 1⁄8 of the cheese mixture and top with another tortilla. Use an egg lifter to press to seal. Cook for 1-2 minutes, until golden underneath. Use egg lifter to turn. Cook for 1-2 minutes or until golden. Transfer to a plate. Repeat with remaining tortillas and mixtures.
  • Step 4 Combine tomato, chilli and remaining coriander in a bowl. Season. Cut quesadillas into wedges. Top with salsa and sour cream.

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