Mexican Style Pumpkin and Spinach Quesadillas Recipe
A flavorful fusion of earthy pumpkin and nutrient-packed spinach, these Mexican-style quesadillas are a wholesome twist on a classic favorite. Perfect for lunch or dinner, they are simple to prepare and delightfully satisfying. Pair them with Spicy Mexican Salsa Verde or creamy Homemade Guacamole for a complete culinary experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kaddu (Pumpkin), cubed | 1 cup |
| Spinach Leaves (Palak), washed | 1 1/2 cups |
| Whole Wheat Flour Tortilla | 4 |
| Extra Virgin Olive Oil | 1/2 tablespoon |
| Black Pepper Powder | 1/4 teaspoon |
| Paprika Powder | 1/4 teaspoon |
| Mozzarella Cheese, shredded | 1/2 cup |
| Salt | 1/2 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 |
| Protein | ~8 g |
| Carbohydrates | ~20 g |
| Dietary Fiber | ~4 g |
| Fats | ~7 g |
| Calcium | ~150 mg |
| Iron | ~2 mg |
| Vitamin A | ~4000 IU |
Instructions
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes
Servings: 4
| Step | Instruction |
|---|---|
| 1 | Prepare the Pumpkin: In a medium pot, add water and bring it to a boil over high heat. Add the cubed pumpkin, along with half the salt and paprika powder. Cover the pot and cook until the pumpkin pieces become tender and can be easily mashed with a ladle. Drain any excess water and allow the pumpkin to cool. Mash the cooked pumpkin into a smooth paste using a ladle or blend it in a blender for a finer texture. |
| 2 | Cook the Spinach: In a nonstick pan, heat the olive oil over medium heat. Add the washed spinach leaves and sautรฉ until wilted. Season with the remaining salt and black pepper. Ensure the water from the spinach is completely absorbed before removing it from heat. |
| 3 | Assemble the Quesadillas: Lay one tortilla flat and spread a generous layer of the mashed pumpkin evenly across its surface. Arrange the cooked spinach on top of the pumpkin puree. Sprinkle shredded mozzarella cheese evenly over the spinach. Place another tortilla on top to cover the filling. |
| 4 | Cook the Quesadillas: Heat a tawa or nonstick skillet over medium flame. Once hot, carefully slide the stuffed quesadilla onto the tawa. Cook until the bottom tortilla develops a golden-brown hue. Flip the quesadilla gently and cook the other side until it also turns golden brown. |
| 5 | Slice and Serve: Remove the cooked quesadilla from the heat and transfer it to a cutting board. Slice into equal pieces and serve immediately. |
| 6 | Pair with Sides: Enjoy these Pumpkin and Spinach Quesadillas with a side of Spicy Mexican Salsa Verde or Homemade Guacamole for a flavorful meal. |
Pro Tips
- Tortilla Alternatives: You can use gluten-free tortillas or even corn tortillas for a different texture and taste.
- Extra Crunch: Add a handful of toasted pumpkin seeds on top of the filling before sealing the quesadilla for a delightful crunch.
- Customizable Cheese: Swap mozzarella for a sharper cheese like cheddar or Monterey Jack for a bolder flavor.
- Meal Prep Friendly: The mashed pumpkin and sautรฉed spinach can be prepared ahead of time and stored in the refrigerator for up to 2 days.
Pairing Suggestions
- Spicy Mexican Salsa Verde: The tangy and spicy flavors of the salsa perfectly complement the creamy filling of the quesadillas.
- Homemade Guacamole: The rich, buttery texture of guacamole adds a refreshing balance to this dish.
- Mexican Street Corn Salad: A bright, tangy corn salad can make this meal even more vibrant.
This Mexican Style Pumpkin and Spinach Quesadillas Recipe brings together wholesome ingredients in a harmonious blend of textures and flavors. Whether youโre serving it for lunch or a cozy dinner, this dish is bound to become a family favorite. ๐ฎ
