Quesadillas with feta, pumpkin and olives

quesadillas with pumpkin, feta and black olives

For 2 people

1/4     pumpkin (Hokkaido or butternut squash)
4          tortillas
1          large onion
2          cloves of garlic
1          chili
50g    black olives
100g feta cheese

Salt and pepper to taste

1. Cut pumpkin and onion in thin slices and put aside (separate); chop chili and garlic finely and put them aside. Heat up a pan with olive oil and add the pumpkin slices, then roast 2 minutes on every side until softened and a little browned in the last minute add a little bit garlic. Season with salt and pepper, remove from the pan and put aside.

roasted pumpkin slices

2. Use the same pan and add onion slices, chili and garlic. Roast for 2-3 minutes and remove them from the pan. Clean the pan with a paper towel, you need it for the tortillas.

3. Put the pan on low heat and add one tortilla. Put pumpkin slices, onion mix, a few olives and crumbled feta on one half, then fold the other half on top and press together with a flat cooking spoon. Turn on the other side after 1-2 minutes, when the pan-side is already a little bit brown.

quesadillas with pumpkin, feta and black olives

4. Cut in the middle (so you have a quarter) and arrange on a plate. I served them with a simple green salad with yoghurt dressing. Enjoy!

quesadillas with pumpkin, feta and black olives

 

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