Pumpkin and chickpea quesadillas with jalapeno salsa

The pickled chillies add a kick to the salsa, and complement the sweet pumpkin in this budget-busting weeknight dinner.

Recipe «Pumpkin and chickpea quesadillas with jalapeno salsa» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 850g Kent pumpkin, peeled, cut into 1.5cm pieces, 2 tbsp extra virgin olive oil, 1 small red onion, finely chopped, 2 garlic cloves, crushed, 2 tsp ground cumin , 400g can chickpeas, rinsed, drained, 2/3 cup fresh coriander leaves, coarsely chopped, 100g low-fat feta, crumbled , 55g reduced-fat cheddar, finely grated, 8 wholegrain tortillas, 250g baby tomato medley, chopped, 30g drained pickled jalapeno chillies, Reduced fat sour cream, to serve.

Ingredients:

• 850g Kent pumpkin, peeled, cut into 1.5cm pieces 
• 2 tbsp extra virgin olive oil 
• 1 small red onion, finely chopped 
• 2 garlic cloves, crushed 
• 2 tsp ground cumin 
• 400g can chickpeas, rinsed, drained 
• 2/3 cup fresh coriander leaves, coarsely chopped 
• 100g low-fat feta, crumbled 
• 55g reduced-fat cheddar, finely grated 
• 8 wholegrain tortillas 
• 250g baby tomato medley, chopped 
• 30g drained pickled jalapeno chillies 
• Reduced fat sour cream, to serve 

Instructions

1. 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.
2. 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.
3. 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.
4. Combine tomato, chilli and remaining coriander in a bowl. Season. Cut quesadillas into wedges. Top with salsa and sour cream.