COOKBOOK: Mag Recipe
I made these as a side dish before our family BBQ. A success! They were gone in no time and everyone gave it the thumbs up! Delicious!
Easy to make. You can make the pumpkin mixture in advance and place it in the frying pan with the tomato sauce just before making the quesadillas.
Enjoy
RECIPE
Serves 4
1kg , pumpkin, peeled and diced into small bite size (approx 2cm)
2 tablespoons of olive oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
salt & pepper
1/2 cup chopped parsley
2 shallots, sliced
2 tablespoon of sweet chilli sauce
4 tablespoons tomato sauce
6 x soft tortillas
3 cups grated mozzarella cheese
Pre-heat oven to 180C
In a deep bowl combine pumpkin, shallots, parsley, cumin and cinnamon, salt and pepper and sweet chilli sauce. Mix well. Add olive oil. Mix well.
Line a baking tray with greaseproof paper. Place the pumpkin mixture over the paper and bake for approx 30mins , until pumpkin is golden in colour and soft.
Heat a frying pan, add the cooked pumpkin. Add the tomato sauce and cook for 1min only.
In another frying pan add the tortilla, place 2 large tablespoons of pumpkin mixture on one half of the tortilla. Take a handful of mozzarella cheese and add it to the top of the pumpkin. Fold over with a spatula. Hold it down for a few seconds and it will hold the shape in place. Allow it to toast and flip over carefully. This process should take approx 2min per quesadilla.
Ready to serve with a green salad on the side.
