The Best Guide for the NN12 Area

Squash And Autumn Vegetable Quesadillas

Preparation Time: 10 minutes

Cooking Time: 50 minutes

Serves: 4 people

Ingredients

• 1 small to medium-sized butternut squash, peeled & diced
• 1 red pepper, diced
• 1 cob sweetcorn, kernels removed
• 1 red onion, finely diced
• 1/4 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp paprika
• 1-2 fresh chillies, deseeded & finely chopped (optional)
• 2 tbsp olive oil
• sea salt & ground black pepper
• 4 large flour tortillas
• a little oil for brushing
• large handful coriander leaves
• 100g green's of glastonbury cheddar, grated
• 100g green's of glastonbury double gloucester, grated

Instruction 

1. Preheat oven to 190'C/Gas Mark 5.
2. Toss the squash, pepper, corn, onion, spices, optional chilli and olive oil in a large baking dish. Season. Roast in the oven for 30-35 minutes, until the squash is tender.
3. Brush each tortilla on one side with a little oil. Put one of the tortillas in a large non-stick frying pan, oil side down.
4. Sprinkle some cheese over one half of the tortilla, then the veg mixture, then a few coriander leaves.
5. Fold the other half of the tortilla over to make a half circle, gently pressing down with your hands to flatten.
6. Cook for a minute or two, until the tortilla is crisp and golden brown (keep an eye on it so it doesn't burn).
7. Carefully turn over using a large fish slice and cook on the other side. Keep warm in a low oven while you repeat with the others.
8. Cut each one in half to serve.

Courtesy of http://www.riverford.co.uk/

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