Squash and chicken Mexican quesadillas

Sally Bee says these are Flour tortillas sandwiched together with lots of low fat goodies inside.

Mexican food gives a great opportunity to play with flavours. If you are making this for young children, leave out the sliced chilli to begin with, this can then be added bit by bit overtime.

Serves: 4

Recipe:

500g butternut squash, peeled and finely chopped with the seeds removed1 red pepper, sliced1 red chilli, de-seeded and sliced2 cloves garlic, peeled and sliced4 tablespoons pitted olives, chopped1 teaspoon paprika4 corn flour tortillas6 spring onions, finely slicedHandful fresh parsley leaves, chopped

Method:

• Pre-heat the oven to 180 c, in a large bowl, toss the squash with the pepper, chilli, olives, sliced garlic and paprika and a tablespoon of olive oil. Place on a baking sheet, and roast for 25 to 30 minutes

• Once cooked, heat a non-stick frying pan over a medium heat. Place a corn tortilla in the pan and spoon over some squash mix. Scatter over some of the spring onions, parsley and cheese mix

• 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 huge crunchy green salad