Quesadillas with squash

Quesadillas with squash

Total: 25 min. | Active: 25 min.
vegetarian
Nutritional value / person: 760 kcal
, Fat: 57 g
, Carbohydrate: 43 g
, Protein: 18 g

Ingredients

2 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dip

100 g crème fraîche
½ tbsp lemon juice
¼ tsp salt
a little pepper

Squash filling

1 tbsp olive oil
300 g squash (e.g. butternut, diced)
1 onion, finely chopped
1 garlic clove, squeezed
¼ tsp cinnamon
½ tsp salt
a little pepper
100 g feta, crumbled
100 g crème fraîche

Quesadillas

2 whole-grain tortillas
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How it's done

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Dip

Stir in the crème fraîche and lemon juice, season.

Squash filling

Heat the oil in a non-stick frying pan. Add the squash, onion and garlic, sauté over a medium heat for approx. 10 mins., stirring occasionally, season. Place the vegetables in a bowl, allow to cool slightly. Mix in the feta and crème fraîche.

Quesadillas

Spread the filling halfway over the tortillas, fold the empty half over the top, press down gently. Using a hot frying pan without oil, cover and cook the tortillas one after the other for approx. 2 mins. on each side until the feta has melted slightly. Cut the quesadillas in half, serve with the dip.

Good to know
Tip: Finely chop 10 g of cress and mix into the dip.

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