Squash and chilli mexican quesadillas
Sally Bee's Vow to Wow quesadillas are flour tortillas sandwiched together with lots of low fat goodies. Mexican food gives a great opportunity to play with flavours, and Sally's dish is no exception. Enjoy!
Ingredients
Serves 4
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 paprikaTablespoon olive oil4 corn tortillas6 spring onions, finely slicedHandful fresh parsley leaves, chopped2oz of mature cheddar, gratedTo serve: nice big crunchy salad
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 and scatter over some of the spring onions, parsley and grated 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 huge crunchy green salad