Mexican Style Pumpkin and Spinach Quesadillas Recipe
Pumpkin and Spinach Quesadillas offer a flavorful and healthy start to your day. This vibrant and nutritious dish features whole wheat tortillas stuffed with a creamy blend of mashed pumpkin and wilted spinach. The contrasting colors of the orange pumpkin and green spinach create a visually appealing dish, while the mozzarella cheese adds a deliciously melty finish. With just a handful of simple ingredients, these quesadillas come together quickly and are perfect for a wholesome breakfast or lunch. The best part? You can customize the filling to suit your taste, adding more vegetables or a protein of your choice.
Cuisine: Mexican
Course: Lunch
Diet: Vegetarian
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Kaddu (Parangikai/Pumpkin) | 1 cup, cubed |
| Spinach Leaves (Palak) | 1 1/2 cups, washed |
| Whole Wheat Flour Tortilla | 4 pieces |
| Extra Virgin Olive Oil | 1/2 tablespoon |
| Black Pepper Powder | 1/4 teaspoon |
| Paprika Powder | 1/4 teaspoon |
| Mozzarella Cheese | 1/2 cup, shredded |
| Salt | 1/2 teaspoon |
Instructions
-
Prepare the Pumpkin:
In a medium pot, add enough water to cover the cubed pumpkin. Bring the water to a boil over high heat. Once boiling, add the cubed pumpkin, salt, and paprika powder. Reduce the heat and cover the pot with a lid. Let it cook until the pumpkin pieces are tender and soft, about 10–12 minutes. You should be able to mash the pumpkin easily with the back of a spoon or ladle. Drain any excess water and allow the pumpkin to cool slightly. Once cooled, mash the pumpkin with a ladle or blend it into a smooth puree in a blender. -
Cook the Spinach:
While the pumpkin is cooking, heat olive oil in a nonstick pan over medium flame. Add the washed spinach leaves and sauté until they wilt and soften. Season with the remaining salt and black pepper. Once the spinach is fully cooked and all the water has evaporated, turn off the heat. -
Assemble the Quesadillas:
Take one whole wheat tortilla and spread a generous layer of the mashed pumpkin puree on top. Add a layer of wilted spinach over the pumpkin, then sprinkle with shredded mozzarella cheese. Place a second tortilla on top to form a sandwich with the filling inside. -
Cook the Quesadillas:
Heat a tawa (griddle) over medium heat. Once hot, place the stuffed tortillas on the tawa. Cook for 2–3 minutes or until the bottom layer turns golden brown and crispy. Flip the quesadilla over and cook the other side until it is also golden brown and crisp. You can press down gently on the quesadilla with a spatula to ensure even cooking. -
Serve:
Once both sides are crispy and golden, remove the quesadillas from the heat and allow them to cool for a minute before slicing into wedges. Serve hot with your favorite accompaniment, such as Spicy Mexican Salsa Verde or Homemade Guacamole, for an extra burst of flavor.
These Mexican Style Pumpkin and Spinach Quesadillas are an easy-to-make dish that packs in nutrients while offering a satisfying meal. Perfect for any time of the day, this recipe is sure to become a favorite in your kitchen. Whether you’re serving it for breakfast, lunch, or dinner, it’s a versatile option that can be customized with your choice of ingredients. The blend of pumpkin, spinach, and cheese creates a deliciously creamy, savory filling, while the whole wheat tortilla provides an extra layer of wholesome goodness. Enjoy this nutritious and cheesy quesadilla, and feel free to experiment with different veggies or protein additions to suit your tastes!
