Squash & Chilli Mexican Quesadillas

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Category: Positivity, Recipes

These are Flour tortillas sandwiched together with lots of nutritious goodies inside.

Mexican food gives a great opportunity to play with flavours.

Serves 4

500g butternut squash, peeled and finely chopped with the seeds removed
1 red pepper, sliced
1 red chilli, de-seeded and sliced (optional)
2 cloves garlic, peeled and sliced
4 tablespoons pitted olives, chopped
1 teaspoon paprika
4 corn flour tortillas
6 spring onions, finely sliced
handful fresh parsley leaves, chopped

  • Pre-heat the oven to 180 c
  • In a large bowl, toss the squash with the pepper, chilli, olives, sliced garlic and paprika and a tablespoon of olive oil.
  • Place on a baking sheet, and roast for 25 to 30 minutes.
  • Once cooked, heat a non-stick frying pan over a medium heat. Place a corn tortilla in the pan and spoon over some squash mix. Scatter over some of the spring onions, parsley and cheese mix.
  • Cover with another tortilla and heat for 90 seconds before carefully flipping over and frying for a further 90 seconds. To serve, chop into wedges and serve with a huge crunchy green salad.

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