Photo by Julie O’Malley
Pumpkin and Corn Quesadilla with Fresh Tomato Salsa
100g pumpkin, chopped coarsely
1 Tbsp water
1/4 cup (40g) corn kernels
1/4 tsp chilli flakes
1 clove garlic, crushed
25g grated extra-light cheddar
1 x 28g (17cm) corn tortilla
1 x 28g (17cm) corn tortilla
1/4 small red onion (25g), chopped finely
1/4 cup firmly packed fresh coriander leaves
2 tsp lime juice
- Place pumpkin and the water in a medium microwave-safe dish. Microwave on HIGH (100%) for 5 minutes or until tender. Mash pumpkin; season to taste.
- Add corn, chilli, garlic and grated cheese to pumpkin; season.
- Heat a small non-stick frying pan over medium heat. Place tortilla into pan; warm gently for 1 minute or until pliable.
- Spread pumpkin mixture over one half of the warmed tortilla while still in pan. Fold over to enclose (tortilla may break at this stage if not warmed through). Cook quesadilla for 2 minutes each side or until golden and cooked through.
- Meanwhile, combine tomato, onion, coriander and juice in a small bowl; season to taste. Serve quesadilla with the tomato salsa.
Tips:
Increase the amount of chilli flakes if you would like a little extra heat. If making ahead of time, assemble the quesadilla, then wrap tightly with plastic wrap and refrigerate until needed. The pumpkin can be boiled or steamed, if you prefer.
Pumpkin and Corn Quesadilla with Fresh Tomato Salsa recipe by The Australian Women’s Weekly