Ingredients
- 4 tortillas
- 700g pumpkin
- Olive oil
- Salt
- Pepper
- 1 tbsp Hammerhead Foods Ancho Chilli Mexican spice mix
- ¼ red onion
- 100g grated mozzarella
- Fresh coriander to garnish
- Jalepeno sour cream ingredients:
- 1-2 tbsp finely chopped jalapeno
- Zest of 1 lime
- juice of ½ lime
- 100g sour cream
Vendors
Pumpkin Quesadilla’s with lime and jalapeno sour cream
Method
- Preheat the oven to 200 degrees Peel, de seed and chop the pumpkin, toss with a splash of olive oil, the Mexican seasoning mix and salt and pepper and place on a roasting tray
- Roast until tender and then mash While the pumpkin is cooking mix together all of the sour cream ingredients in a bowl, add 1-2 tbsp of jalapeno depending on your heat preference! Finely dice the red onion and grate the mozzarella
- Take a tortilla wrap and spread half with the pumpkin mash
- Sprinkle over the red onion and grated cheese and fold in half
- Assemble the other 3 quesadillas before cooking Heat a fry pan on a moderate heat and add a small drizzle of olive oil
- Pan fry the quesadilla until brown, turn over and brown the other side
- Repeat with the other 3 and then chop into wedges and serve with the jalapeno sour cream, and some roughly chopped coriander
