Mexican Style Pumpkin and Spinach Quesadillas Recipe
Total Time: 35 minutes
Cuisine: Mexican
Ingredients:
- salt
- parangikai pumpkin
- paprika powder
- mozzarella cheese
- virgin olive oil
- wheat flour tortilla
- black pepper powder
- spinach leaves (palak)
Instructions:
- To begin with the Pumpkin and Spinach Quesadillas,In a medium pot, add water and bring it to boil over high flame
- Once the water starts boiling, add cubed pumpkin, salt and paprika powderCook with lid covered until the pumpkin pieces become soft
- When you gently press them with the back of your ladle, it should get mashed
- Once the pumpkin becomes tender, drain the excess water and allow it to cool
- Gently mash the cooked pumpkin with a ladle
- Alternatively, you can grind them in a blender into a smooth puree
- In a nonstick pan, heat oil over medium flame
- Once the oil is hot, add washed spinach leaves and cook until the leaves become wilted
- Season it with the remaining salt and pepper
- The water in the spinach should be completely absorbed
- Once the spinach is cooked, switch off the flame
- Let?s stuff the tortillas with pumpkin and spinach mixture
- Take a tortilla
- Spread pumpkin paste over the tortilla
- Arrange spinach on top of the puree
- Top up with the shredded cheese
- Cover the filling with another tortilla
- Meantime, heat a tawa over medium flame
- Once the tawa is hot, gently slide in the filled tortillas into it
- Cook until the bottom layer turns light brownish
- Flip on the other side and cook until it becomes brownish
- Once done, remove the quesadillas from the flame and divide them into equal pieces
- Serve Pumpkin Spinach cheese quesadillas with Spicy Mexican Salsa Verde Recipe or Homemade Guacamole Recipe for breakfast or dinner