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A tasty cheese thing, because that's what the word quesedilla actually means. And in this case a very tasty stuffed cheese thing because I filled it with lots of tasty vegetables. We stay well in season because I started working with some pumpkin. And that is not surprising at all in a quesedilla because the pumpkin is originally a Mexican vegetable. They weren't all that bad there with all their tasty vegetables. For the people who have been following me for a while and who make my recipes, who know that I love Mexican cuisine and with this delicious, well-filled pumpkin quesedilla (wraps with pumpkin) I have another topper on the blog. wraps quesedillas quesedilla recipe
Well filled pumpkin quesedilla
This quesedilla is completely vegetarian. Of course you could also add nicely seasoned “pulled chicken” or Mexican seasoned minced meat to this. The tortilla wraps in this recipe are vegetable wrap, and they have a nice color because of the beet that is used in them.
Additionally, you can spice up your quesadilla even further with a wide variety of vegetables and aromatic herbs, such as colorful bell peppers, juicy onions, fragrant garlic, and the earthy notes of cumin. For an extra kick, you can also add some spicy jalapeño peppers, which will not only add heat but also a delicious crunch. Think about experimenting with different fillings, such as creamy avocado or even black beans, to create your perfect, flavorful vegetarian quesadilla that is not only delicious, but also nutritious and full of texture, making every bite a feast for your taste buds.
Don't forget to experiment with different cheeses, like melty cheddar or crisp feta, to create some truly delicious quesadillas that will amaze your friends and family!
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Well filled pumpkin quesedilla
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Ingredients:
- 8 vegetable wraps - a normal tortilla is also allowed
- ½ bottle gourd
- 1 tin can black beans - about 200 grams
- 1 tin can corn kernels
- 1 Orange p
- 5 twigs fresh chopped parsley
- 1 bag grated cheddar
- 1 bag grated young cheese
- 2 el Mexican spices
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Cut the half butternut squash into small cubes and put in a pan with water. Bring to a boil and cook until they are completely soft. About 20 minutes. Then drain and mash with a pestle into a puree.
- Cut the bell pepper into small cubes (about the size of corn kernels.) Drain the corn and beans in a colander and put them in a bowl.
- Add the pumpkin puree to this bowl along with the bell pepper cubes. Stir everything together and season with some chopped fresh parsley, and possibly some salt and pepper and the Mexican herbs.
- Grab a wrap and sprinkle a layer of cheese on it. So I made a mix of cheddar and young cheese. Spread a layer of vegetable mix on top. Then another layer of cheese and finally another wrap.
- Heat a large frying pan. Add a little oil and fry the quesedilla for a minute or two. Then place a plate on top of the quesedilla and turn the entire frying pan over so that the quesedilla is on the plate. This way you can easily put it back in the pan and bake on the other side without everything falling out. Bake that side for a minute or two as well. Serve with a little avcado cream.
Want to try more tasty Tex-Mex dishes such as Well-filled pumpkin quesedilla? You can check out one of these recipes:
Mexican street food platter with salsa
- But also this one baked sweet potato with chilii.
Quesedilla with Mexican minced meat
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
wraps quesedillas quesedilla recipe