Recipes
Butternut squash quesadillas
A quick and easy supper, the whole family will love these tasty ‘toasties’
A quick and easy supper, the whole family will love these tasty ‘toasties’
(53 votes)
Cook: 30 Mins
Serves: 4
Price: £1.40 per serving
Nutritional Information
Each 308g serving contains
Energy
2162kj
517kcal
2162kj
517kcal
26%
Fat
18.2g
18.2g
Med
26%
26%
Saturates
9.2g
9.2g
Med
46%
46%
Sugars
10.5g
10.5g
Med
12%
12%
Salt
1.54g
1.54g
High
26%
26%
of your reference intake.
Typical energy values per 100g:
702kj/168kcal
Typical energy values per 100g:
702kj/168kcal
Ingredients
1 butternut squash, peeled, deseeded and cut into 1cm cubes
1tbsp olive oil
1 pack Chosen by you Mexican Style 8 Corn Tortillas
200g mild Cheddar, grated
220g can Napolina Red Kidney Beans, rinsed and drained
4 spring onions, sliced
1 red pepper, deseeded and finely cubed
1tbsp chopped coriander
1 mild red chilli, finely chopped (optional)
Salsa, to serve
Method
1
Preheat the oven to 220C/ 200C Fan/Gas 7. Put the squash on a baking tray, drizzle over the oil and toss to evenly coat the squash. Cook in the oven for 15-20 mins until soft and starting to brown at the edges.
2
Place 4 of the tortillas on a work surface and sprinkle on half the cheese, dividing it evenly between them. Top with the squash and the rest of the ingredients (except the salsa), and then the remaining cheese.
3
Top each tortilla with another one. Press together gently with your palm.
4
In a large pan, dry-fry the quesadillas one at a time, on low, for 2-3 mins on each side until golden brown on the outside and the cheese has melted inside.
5
Cut each quesadilla into quarters and serve straight away, with salsa on the side.