This quesadilla not only boasts a beautiful array of autumn hues but also bursts with nutritious goodness. Combining creamy pumpkin, fresh spinach, and melty cheese, this dish is a feast for both the eyes and the palate. Whether you're looking for a quick weeknight dinner or a festive fall lunch, this quesadilla is sure to delight. The perfect blend of flavors and textures in under 20 minutes—simply delicious!
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- 1 cup pumpkin puree
- 2 cups spinach, chopped
- 1 cup shredded mozzarella
- 1/2 cup crumbled feta cheese
- 4 whole whole wheat tortillas
- 1 tablespoon olive oil
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a skillet over medium heat.
- Add the spinach and sauté until wilted, about 2-3 minutes.
- In a bowl, mix the pumpkin puree with nutmeg, salt, and pepper.
- Spread a thin layer of the pumpkin mixture onto each tortilla.
- Top with sautéed spinach, mozzarella, and crumbled feta.
- Fold the tortillas in half.
- Cook each quesadilla in the skillet over medium heat until golden brown and cheese is melted, about 2-3 minutes per side.
- Cut into triangles and serve warm.
Nutrition
Serving: 100g | Calories: 320kcal | Carbohydrates: 35g | Protéines: 15g | Fat: 15g | Sucre: 3g