Recipe

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
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Ingredients

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

Method

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.

Notes

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

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