The pickled chillies add a kick to the salsa, and complement the sweet pumpkin in this budget-busting weeknight dinner.
- Preheat oven to 200C (180C fan-forced). Line a baking tray with baking paper. Place pumpkin on tray. Spray with olive oil. Season. Roast, stirring halfway, for 15-20 minutes or until golden and tender.
- Heat 1 tablespoon of the oil in a large non-stick frying pan over medium-low heat. Add onion and cook, stirring, for 3 minutes or until soft. Stir in garlic and cumin for 1 minute or until aromatic. Stir in chickpeas for 2 minutes or until warmed through. Coarsely crush with a potato masher. Add pumpkin to pan and stir until combined. Remove from heat and stir in half the coriander. Season.
- Combine feta and cheddar in a bowl. Heat remaining oil in a non-stick frying pan over medium heat. Place 1 tortilla in pan. Sprinkle with 1/8 of the cheese mixture. Top with 1⁄4 of the pumpkin mixture. Sprinkle with another 1⁄8 of the cheese mixture and top with another tortilla. Use an egg lifter to press to seal. Cook for 1-2 minutes, until golden underneath. Use egg lifter to turn. Cook for 1-2 minutes or until golden. Transfer to a plate. Repeat with remaining tortillas and mixtures.
- Combine tomato, chilli and remaining coriander in a bowl. Season. Cut quesadillas into wedges. Top with salsa and sour cream.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set