Mexican Style Pumpkin and Spinach Quesadillas Recipe
A vegetarian Mexican recipe with kaddu (parangikai/ pumpkin) - cubed, /2 spinach leaves (palak) - washed, whole wheat flour tortilla. Ready in 35 min, serves 4.
Curated byMateo Hernandez🇲🇽
- 1
To begin with the Pumpkin and Spinach Quesadillas,In a medium pot, add water and bring it to boil over high flame
/2 spinach leaves (palak) - washed(1 cup) - 2
Once the water starts boiling, add cubed pumpkin, salt and paprika powderCook with lid covered until the pumpkin pieces become soft
kaddu (parangikai/ pumpkin) - cubed(1 cup)black pepper powder(1/4 teaspoon)paprika powder(1/4 teaspoon)salt(1/2 teaspoon) - 3
When you gently press them with the back of your ladle, it should get mashed
- 4
Once the pumpkin becomes tender, drain the excess water and allow it to cool
- 5
Gently mash the cooked pumpkin with a ladle
- 6
Alternatively, you can grind them in a blender into a smooth puree
- 7
In a nonstick pan, heat oil over medium flame
- 8
Once the oil is hot, add washed spinach leaves and cook until the leaves become wilted
/2 spinach leaves (palak) - washed(1 cup) - 9
Season it with the remaining salt and pepper
black pepper powder(1/4 teaspoon)salt(1/2 teaspoon) - 10
The water in the spinach should be completely absorbed
/2 spinach leaves (palak) - washed(1 cup) - 11
Once the spinach is cooked, switch off the flame
/2 spinach leaves (palak) - washed(1 cup) - 12
Let’s stuff the tortillas with pumpkin and spinach mixture
/2 spinach leaves (palak) - washed(1 cup)whole wheat flour tortilla(4) - 13
Take a tortilla
whole wheat flour tortilla(4) - 14
Spread pumpkin paste over the tortilla
whole wheat flour tortilla(4) - 15
Arrange spinach on top of the puree
/2 spinach leaves (palak) - washed(1 cup) - 16
Top up with the shredded cheese
mozzarella cheese - shredded(1/2 cup) - 17
Cover the filling with another tortilla
whole wheat flour tortilla(4) - 18
Meantime, heat a tawa over medium flame
- 19
Once the tawa is hot, gently slide in the filled tortillas into it
whole wheat flour tortilla(4) - 20
Cook until the bottom layer turns light brownish
- 21
Flip on the other side and cook until it becomes brownish
- 22
Once done, remove the quesadillas from the flame and divide them into equal pieces
- 23
Serve Pumpkin Spinach cheese quesadillas with Spicy Mexican Salsa Verde Recipe or Homemade Guacamole Recipe for breakfast or dinner
/2 spinach leaves (palak) - washed(1 cup)mozzarella cheese - shredded(1/2 cup)
Nutrition Facts
Per serving
Rate this recipe
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Mexican Style Pumpkin and Spinach Quesadillas Recipe
A vegetarian Mexican recipe with kaddu (parangikai/ pumpkin) - cubed, /2 spinach leaves (palak) - washed, whole wheat flour tortilla. Ready in 35 min, serves 4.
Curated byMateo Hernandez🇲🇽
Directions
23 steps- 1
To begin with the Pumpkin and Spinach Quesadillas,In a medium pot, add water and bring it to boil over high flame
/2 spinach leaves (palak) - washed(1 cup) - 2
Once the water starts boiling, add cubed pumpkin, salt and paprika powderCook with lid covered until the pumpkin pieces become soft
kaddu (parangikai/ pumpkin) - cubed(1 cup)black pepper powder(1/4 teaspoon)paprika powder(1/4 teaspoon)salt(1/2 teaspoon) - 3
When you gently press them with the back of your ladle, it should get mashed
- 4
Once the pumpkin becomes tender, drain the excess water and allow it to cool
- 5
Gently mash the cooked pumpkin with a ladle
- 6
Alternatively, you can grind them in a blender into a smooth puree
- 7
In a nonstick pan, heat oil over medium flame
- 8
Once the oil is hot, add washed spinach leaves and cook until the leaves become wilted
/2 spinach leaves (palak) - washed(1 cup) - 9
Season it with the remaining salt and pepper
black pepper powder(1/4 teaspoon)salt(1/2 teaspoon) - 10
The water in the spinach should be completely absorbed
/2 spinach leaves (palak) - washed(1 cup) - 11
Once the spinach is cooked, switch off the flame
/2 spinach leaves (palak) - washed(1 cup) - 12
Let’s stuff the tortillas with pumpkin and spinach mixture
/2 spinach leaves (palak) - washed(1 cup)whole wheat flour tortilla(4) - 13
Take a tortilla
whole wheat flour tortilla(4) - 14
Spread pumpkin paste over the tortilla
whole wheat flour tortilla(4) - 15
Arrange spinach on top of the puree
/2 spinach leaves (palak) - washed(1 cup) - 16
Top up with the shredded cheese
mozzarella cheese - shredded(1/2 cup) - 17
Cover the filling with another tortilla
whole wheat flour tortilla(4) - 18
Meantime, heat a tawa over medium flame
- 19
Once the tawa is hot, gently slide in the filled tortillas into it
whole wheat flour tortilla(4) - 20
Cook until the bottom layer turns light brownish
- 21
Flip on the other side and cook until it becomes brownish
- 22
Once done, remove the quesadillas from the flame and divide them into equal pieces
- 23
Serve Pumpkin Spinach cheese quesadillas with Spicy Mexican Salsa Verde Recipe or Homemade Guacamole Recipe for breakfast or dinner
/2 spinach leaves (palak) - washed(1 cup)mozzarella cheese - shredded(1/2 cup)
About this recipe
A vegetarian Mexican recipe with kaddu (parangikai/ pumpkin) - cubed, /2 spinach leaves (palak) - washed, whole wheat flour tortilla. Ready in 35 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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