Monday, October 26, 2009
Pumpkin, Feta and Cilantro Quesadillas
recipe from Mc Grath Farms
yield: Makes 6 servings
A squeeze of lime unites all the flavors of these new-wave quesadillas.
Cook pumpkin in large saucepan of boiling salted water until tender but not falling apart, about 10 minutes. Drain and cool 10 minutes. While pumpkin is still warm, transfer to processor; puree until smooth. Stir in jalapeño; season with salt and pepper.
Divide pumpkin mixture equally among 6 tortillas (about 1/4 cup per tortilla) and spread evenly. Sprinkle feta over each. Top each with 1/4 cup cilantro and sprinkle with black pepper. Top with second tortilla.
Heat heavy large skillet over mediumhigh heat. Cook quesadillas until golden and dark char marks appear, about 1 minute per side. Serve with lime wedges.