Name: Pumpkin and chilli quesadillas
Prep time: 60 min
Total time: 60 min
Ingredients: 1/3 cup (55g) pitted kalamata olives, chopped; 1 long red chilli, seeded, chopped; 1/2 cup (125ml) extra virgin olive oil; 500 gram pumpkin; 1 teaspoon smoked paprika; 2 cup (300g) grated mozzarella cheese; 1 cup (150g) crumbted feta cheese; 12 16cm wheat tortillas; 100 gram baby english spinach leaves

Ingredients

1/3 cup (55g) pitted kalamata olives, chopped

1 long red chilli, seeded, chopped

1/2 cup (125ml) extra virgin olive oil

500 gram pumpkin

1 teaspoon smoked paprika

2 cup (300g) grated mozzarella cheese

1 cup (150g) crumbted feta cheese

12 16cm wheat tortillas

100 gram baby english spinach leaves

Method

1. Preheat oven to 200°C (180°C fan-forced).

2.Put the olives, chilli and oil into a blender and blend to form a flavoured oil.

3.Peel, then dice the pumpkin into small pieces and put onto a baking tray. Brush with a little of the chilli oil and sprinkle with the paprika. Bake for 30 minutes, or until golden brown and soft.

4.Put the cheeses into a bowl and toss to combine.

5.Put one tortilla onto a clean board. Sprinkle with a liberal coating of the mixed cheeses, some of the roast pumpkin and a scattering of spinach leaves. Cover with a second tortilla, brush liberally with the flavoured oil and set aside. Repeat with the remaining ingredients.

6.Put the quesadillas onto an oiled baking tray and bake for 7 minutes. Turn and cook for a further 7-8 minutes.

7.Remove from the oven and slice into quarters. Serve immediately.