Lunches, Vegetarian
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Pumpkin Emmental Quesadillas

Pumpkin Emmental Quesadillas

I’m not being super original here. There are pumpkin quesadillas all over the internet this year. But god damn it, I can’t let October pass me by without posting a pumpkin recipe and this is all I could come up with. Also, can I just take a moment to express how difficult it is to take a good picture of a quesadilla? Like, it is hard. I was unable to do them justice, really.

I wanted to do something at least a little different, so I’ve gone for emmental instead of cheddar. Emmental has a nutty taste that matches pumpkin well and is one of the greatest melters there is. It’s also more of a chewy melt than a stretchy one, which I really enjoy here. It does, of course, lack the sharpness of cheddar, but I’m packing a punch with chilli instead.

Pumpkin Emmental Quesadillas

If you’re nervous of the heat, just get rid of as much of the chilli as you want. I like the three different layers of spice that the roasted, raw and pickled chillis all bring to the table. Don’t forget you can always serve these alongside soured cream or guac to cool things down a little, too.

1 pumpkin
8 slices of emmental
1 red chilli
2 green chillis
2 heaped tbsps jarred jalapenos
4 tortilla wraps

  1. Pre heat your oven to Gas Mark 6/200C/180 fan.
  2. Halve the pumpkin and scoop out the seeds (save these for another recipe please!). Rub the inside with a little oil and season with salt and pepper. Place on a baking tray alongisde your two green chilli peppers which should also be drizzled with a little oil and seasoned with salt.
  3. Roast for around half an hour or until the pumpkin flesh is tender.
  4. Scoop the flesh from the pumpkin and chuck into a bowl. Chop the roasted green chillis, the fresh red chilli and the jalapenos and mix them all in with the pumpkin. Taste to check if it needs extra salt.
  5. Heat a drizzle of oil on medium in a large frying pan and set your tortilla wrap down into the oil. Set down two slices of emmental on one half of the tortilla and scoop a quarter of the pumpkin mixture on top. Wait for the tortilla to start getting golden in colour. Watch the heat, you want to be hot enough to melt the cheese but not so hot that you overcook the tortilla before the cheese is melted.
  6. Fold the empty half of the tortilla over the filled half, cook for a little longer. It’s ready when both sides are crisp and golden brown and the cheese is melted.
  7. Slice in half and serve.

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9 Comments

  1. polinabutsenko says

    Thank Cate for that recipe. I have loads of pumpkins left over after Halloween and there is only that much pumpkin roast and curry you can have!

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