Pumpkin, ricotta and rocket quesadillas

These delicious vegetarian quesadillas are great for lunch or an afternoon snack. The kids (big and small) will enjoy them. And they're suitable for diabetics, too.

  • 15 mins preparation
  • 1 hr cooking
  • Serves 2
  • Print


Pumpkin, ricotta and rocket quesadillas
  • 500 gram butternut pumpkin, peeled, chopped into 4cm pieces
  • rice bran oil spray
  • 2 teaspoon each ground cumin and coriander
  • 2 teaspoon coarsely chopped fresh oregano
  • 4 white corn tortillas
  • 50 gram baby rocket leaves (arugula)
  • 1/3 cup (80g) low-fat ricotta
Roasted capsicum salsa
  • 1 small red capsicum (150g), quartered, seeded
  • 1 green onion (scallion), sliced thinly
  • 2 teaspoon coarsely chopped fresh oregano
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon balsamic vinegar


Pumpkin, ricotta and rocket quesadillas
  • 1
    Preheat oven 200°C. Line a large baking tray with baking paper.
  • 2
    Place pumpkin on baking tray, spray with oil then sprinkle with cumin and coriander; cover with foil. Bake for 45 minutes or until tender. Cool slightly, mash with a fork. Stir in oregano; cool.
  • 3
    Meanwhile make roasted capsicum salsa; preheat grill (broiler) to high. Place capsicum, skin-side up, on a large oven tray. Grill for 10 minutes or until skin is blackened. Cover tray with foil. Stand for 10 minutes to cool. Peel and discard skin; roughly chop capsicum. Combine capsicum in a small bowl with remaining ingredients. Season with black pepper to taste.
  • 4
    Spread half the pumpkin mixture over 1 tortilla; top with half the rocket. Spread another tortilla with half the ricotta. Sandwich tortillas and spray both sides with oil spray.
  • 5
    Heat a medium non-stick frying pan over medium heat; cook tortillas for 2 minutes each side or until browned and heated through. Repeat with remaining ingredients.
  • 6
    Cut quesadillas into wedges; serve with salsa.


You can use 120g drained char-grilled capsicum, if you like.

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