Pumpkin, Spinach and Honeyed Pecans Quesadilla

Hi folks! Now, now, it seems like I neeeever make anything with meat let alone bake sweets anymore but this time it truly was because I had forgotten to buy chicken the day before even though I have envisioned making quesadillas alwaaaays with chicken in mind. It tastes great in its vegetarian state but I KNOW it will taste even more damn delicious with some paprika spiced chicken mince or chopped breast fillets in with the filling. So add to your heart’s content

The recipe itself is super simple, in fact all quesadillas are. It’s a great way to throw in any leftovers you have into the fridge and still make a decent and yum meal out of it. So when a wrap bores you, try quesadillas- they’re the best comfort food straight out of the skillet, the cheese still melted and stringy. Hmmm yes. So I thought for all of you out there who prefer a more involved recipe for their meals, I’ve given you the option to try and make your own flour tortillas too, because if not, it’s not really a recipe if I tell you to put like 4 core ingredients together between 2 tortilla wraps, am I right? Let’s get on to it! Warning: LOTS of pictures ahead. It’s just been a while since I shot food, and there was good lighting!

The flour tortillas are perfect for freezing and you can just defrost them overnight in the fridge and use them when you feel like it. If you do it right, and cover them with a damp cloth throughout the cooking process and after, it will yield beautifully soft and flexible flatbreads perfect for your burritos/tacos/wraps, or you could cut them up drizzle with a little olive oil and toast for insanely addictive tortilla chips. SO GOOD.

Pumpkin, Spinach & Honeyed Pecans Quesadillas

For the flour tortillas:

• 2 cups plain flour
• 1 tsp baking powder
• 1 tsp salt
• 3/4 hot water
• 3 tbs olive oil

1. In a large bowl, combine flour, baking powder and salt. Stir in water and oil. Turn onto a floured surface; knead 5-10mins, adding a little flour or water if needed to achieve a smooth dough. (Alternatively, use the dough hook of your stand mix) Gather dough into a round ball and place in a bowl, covered with a damp tea towel for 15 minutes.
2. Divide dough into eight portions (keep dough portions covered at all times). On a lightly floured surface, roll each portion into a 7-in. circle.
3. In a large nonstick pan, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Cover warm tortillas with damp towel. When cooled to room temperature, you can proceed to store it in some freezer bags. It will last in the fridge for 3 days and freezer for a couple of months. Makes 8 tortillas.

Recipe adapted from Taste of Home

For the quesadillas:

• 2 cups diced uncooked pumpkin
• 1 tsp dried rosemary
• salt and pepper
• 1 tbs olive oil
• 1 tsp paprika
• 1/3 cup chopped pecans
• 2 tsp honey
• 1/2 red onion
• 1 tsp brown sugar
• dash of balsamic vinegar
• 2 cloves garlic, diced
• 2 cups packed baby spinach leaves
• 1 cup grated cheese (any cheese works really, I used cheddar)
• 8 tortilla wraps
• salt and pepper
• oil, to fry

1. Combine pumpkin, rosemary, 1 tbs olive oil. Season with salt and pepper and roast for 10-15mins at 180C until tender but not overly mushy. Let cool to room temperature and using a fork, mash pumpkin coarsely and stir in paprika. Set aside.
2. Roast pecans for 3-5 minutes at 150C until it’s just beginning to smell toasted. Drizzle honey and toss to combine and continue roasting for further 3-5 minutes. Keep an eye on them to make sure they don’t burn! Really keep a close watch. Take them out and sprinkle a little salt over them. Set aside.
3. Heat a little oil on a medium saucepan and add onions. Sautee for 2-3 minutes until onion just begins to soften and add the brown sugar and balsamic vinegar. Stir through for another 1-2 minutes. Turn heat off, transfer to a bowl and set aside.
4. On the same saucepan, heat more oil and fry the garlic until browned and fragrant. Add the baby spinach leaves and stir for around 30 seconds just until leaves start to wilt. Take them off the pan immediately and set aside.
5. To assemble, spoon 1/4 of the pumpkin mixture on a tortilla wrap, top with 1/4 of the spinach, onions, pecans and finally finish off with the cheese. Sandwich another tortilla wrap on top. Repeat for the next 6 tortilla wraps.
6. Heat a little oil in a saucepan under medium heat. Place uncooked quesadilla onto the pan for 2-3 minutes until browned and flip. Cook for a further 1-2 minutes and take off heat. Repeat with remaining quesadillas. Serve warm with coriander, lemon wedges, more salt and pepper, hot sauce etc. Serves 4.

Enjoy the quesadillas and I hope you have a great week!! See you soon x

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