Quesadillas with squash
Ingredients
for 2 person
| 100 g | crème fraîche |
| ½ tbsp | lemon juice |
| ¼ tsp | salt |
| a little | pepper |
| 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 |
| 2 | whole-grain tortillas |
How it's done
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.
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