A squeeze of lime unites all the flavors of these new-wave quesadillas.
Recipe information
Yield
Makes 6 servings
Ingredients
3 cups 1 1/2-inch cubes peeled seeded sugar pumpkin or butternut squash (from about half a 2-pound whole pumpkin)
1 finely chopped seeded jalapeño (about 2 tablespoons)
12 8-inch-diameter flour tortillas
10 ounces feta cheese, crumbled
1 1/2 cups coarsely chopped fresh cilantro
2 limes, each cut into 6 wedges
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Nutrition Per Serving
Per serving: 355.2 kcal calories
35.7 % calories from fat
14.1 g fat
7.6 g saturated fat
33.4 mg cholesterol
45.0 g carbohydrates
6.3 dietary fiber
3.3 g total sugars
38.6 g net carbohydrates
16.2 g protein
#### Nutritional analysis provided by Bon Appétit
