Pump­kin & Zuc­chini Que­sadil­las

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SERVES 4 PREP 15 min­utes COOK 20 min­utes

500g pump­kin, thinly sliced 2 zuc­chini, cut into rib­bons 1 ta­ble­spoon veg­etable or olive oil,

plus 2 ta­ble­spoons ex­tra

8 large flour tor­tillas

1½ cups shred­ded pizza cheese 2 green onions, thinly sliced Tomato salsa (see tip), to serve Lemon wedges, to serve

Heat a char-grill pan over mod­er­ately high heat. Brush the pump­kin and zuc­chini with oil. Cook pump­kin and zuc­chini, in batches, for 2 min­utes each side or un­til browned and ten­der.

2

Place 4 tor­tillas on a clean work sur­face. Top evenly with pump­kin, zuc­chini, cheese and onion, then re­main­ing tor­tillas. Press edges to seal.

3

Heat half the ex­tra oil in a large fry­ing pan over mod­er­ate heat. Cook que­sadil­las, in batches, for 2 min­utes each side or un­til golden brown and heated. Cut into wedges. Serve with tomato salsa (if us­ing) and lemon wedges.

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