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Butternut quesadillas with cheese and coriander

Recipe from: 24 November 2010

Ingredients 7
Servings 4
Time 15 mins


  • 500
    ready-to-use butternut chunks
  • Olive oil
  • Sea salt
  • 6
  • 200
    mix of crumbled feta and torn mozzarella
  • handful
    coriander leaves, chopped
  • 1
    fresh green chilli, finely chopped


45 mins
Arrange the butternut on a baking tray lined with baking paper.

Moisten with olive oil and season with salt.

Roast at 220°C for half an hour or until tender.

Roughly mash the butternut and mix with the cheese, coriander and chilli. Check seasoning.

Sandwich the tortillas with the filling. Place on an oiled baking sheet. Brush with olive oil.

Bake at 200°C for 8–10 minutes or until crisp and golden. Cut into wedges for serving.

Serve with tomato salsa: a mix of chopped tomato, onion, chilli and coriander.

Try a mix of mozzarella and Parmesan, or use only feta.



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