Chilli and Butternut Squash Quesadillas
Flour tortillas sandwiched together with cheese and vegetables – delicious
- 500g (1lb 2oz) butternut squash, peeled and finely chopped
- 1 red pepper, sliced
- 1 red chilli, sliced
- 4tbsp chopped olives
- 1tsp paprika
- 4 corn flour tortillas
- 6 spring onions, finely sliced
- ½ pack fresh coriander, chopped
- 125g (4½oz) mozzarella, torn
- 100g (4oz) Cheddar, grated
- salad, to serve
This is such a versatile idea: you can use any leftover vegetables or nice cheeses you might have in the fridge to fill the quesadillas
Heat the oven to 180C, 160C fan, 350F, gas 4. Toss the squash with the pepper, chilli, olives and paprika. Place on a baking sheet, drizzle over the oil and roast for 25 to 30 minutes.
Heat a non-stick frying pan over a medium heat. Place a tortilla in the pan and spoon over some squash mix. Scatter over some of the spring onions, coriander and cheese.
Cover with another tortilla and heat for 90 seconds before carefully flipping over and frying for a further 90 seconds. To serve, chop into wedges and serve with a crunchy salad.