Pumpkin and chilli quesadillas

Treat your family or friends to these savoury tortillas, blending cheese, spice and vegetables.

  • 1 hr preparation
  • Makes 8
  • Print


Pumpkin and chilli quesadillas
  • 1/3 cup (55g) pitted kalamata olives, chopped
  • 1 long red chilli, seeded, chopped
  • 1/2 cup (125ml) extra virgin olive oil
  • 500 gram pumpkin
  • 1 teaspoon smoked paprika
  • 2 cup (300g) grated mozzarella cheese
  • 1 cup (150g) crumbted feta cheese
  • 12 16cm wheat tortillas
  • 100 gram baby english spinach leaves


Pumpkin and chilli quesadillas
  • 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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