Pumpkin and chilli quesadillas

Treat your family or friends to these savoury tortillas, blending cheese, spice and vegetables.
Pumpkin and chilli quesadillasAustralian Women's Weekly



1. Preheat oven to 200°C (180°C fan-forced).
2.Put the olives, chilli and oil into a blender and blend to form a flavoured oil.
3.Peel, then dice the pumpkin into small pieces and put onto a baking tray. Brush with a little of the chilli oil and sprinkle with the paprika. Bake for 30 minutes, or until golden brown and soft.
4.Put the cheeses into a bowl and toss to combine.
5.Put one tortilla onto a clean board. Sprinkle with a liberal coating of the mixed cheeses, some of the roast pumpkin and a scattering of spinach leaves. Cover with a second tortilla, brush liberally with the flavoured oil and set aside. Repeat with the remaining ingredients.
6.Put the quesadillas onto an oiled baking tray and bake for 7 minutes. Turn and cook for a further 7-8 minutes.
7.Remove from the oven and slice into quarters. Serve immediately.

Not suitable to freeze or microwave.


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