Chargrilled vegetable and pesto ricotta quesadillas

Combine sweet chargrilled vegetables with cheddar for an authentic Mexican meal.

Recipe «Chargrilled vegetable and pesto ricotta quesadillas» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 250g fresh ricotta, 2 tbsp basil pesto, 2 red capsicums, quartered, deseeded, Olive oil spray, 500g butternut pumpkin, peeled, deseeded, cut into 1cm-thick slices , 6 flour tortillas, 40g baby spinach leaves, 70g coarsely grated cheddar , Mixed salad leaves, to serve.

Ingredients:

• 250g fresh ricotta 
• 2 tbsp basil pesto 
• 2 red capsicums, quartered, deseeded 
• Olive oil spray 
• 500g butternut pumpkin, peeled, deseeded, cut into 1cm-thick slices 
• 6 flour tortillas 
• 40g baby spinach leaves 
• 70g coarsely grated cheddar 
• Mixed salad leaves, to serve 

Instructions

1. Preheat oven to 200°C.
2. Combine ricotta and pesto in a bowl. Season with pepper.
3. Preheat a chargrill on medium-high. Spray both sides of capsicum with olive oil spray. Cook on grill for 5 minutes each side or until tender. Set aside for 10 minutes to cool. Cut into 1cm-thick strips.
4. Meanwhile, cook the pumpkin on grill for 7-8 minutes each side or until tender. Transfer to a plate. Cook tortillas for 1 minute each side or until heated through.
5. Line a baking tray with non-stick baking paper. Place 2 tortillas on tray and spread with half the ricotta mixture. Top with half the capsicum, pumpkin, spinach and cheddar. Repeat layering with tortillas and the remaining ricotta mixture, vegetables and cheddar. Top with remaining tortillas. Bake for 10 minutes or until heated through. Cut quesadillas in half and serve with mixed salad leaves.