Name: Pumpkin and goat's cheese quesadillas
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 1
Ingredients: 1kg butternut pumpkin, cut into 1cm cubes (see note); 1 onion, finely chopped; 100ml olive oil; 100g soft goat's cheese; 100g jarlsberg cheese, coarsely grated; 1 jalapeno chilli, seeded, finely chopped (see note); 2 tsp finely chopped oregano; 1.25 gm smoked paprika; 14 x 15cm white corn tortillas (see note); 1 egg, lightly beaten, for eggwash; 40.00 ml pepitas (green pumpkin seeds)

Pumpkin and goat's cheese quesadillas

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Prep Time:
35 minutes

Cook Time:
40 minutes

Total Time:
75 minutes

Elevate your party with irresistible pumpkin and goat cheese quesadillas.

Ingredients:

1kg butternut pumpkin, cut into 1cm cubes (see note)
100ml olive oil
100g soft goat's cheese
100g jarlsberg cheese, coarsely grated
1 jalapeno chilli, seeded, finely chopped (see note)
2 tsp finely chopped oregano
1.25 gm smoked paprika
14 x 15cm white corn tortillas (see note)
1 egg, lightly beaten, for eggwash
40.00 ml pepitas (green pumpkin seeds)

Instructions:

Preheat your fan-forced oven to 220C. In a small roasting pan, combine pumpkin and onion. Season with salt and pepper, drizzle with 2 tablespoons of oil, and toss well. Roast for 20 minutes, stirring halfway, until the pumpkin is golden and tender. Allow to cool in the pan for 10 minutes. Then turn off the fan function on your oven and reduce the heat to 200C.
Place the pumpkin in a bowl. Crumble goat's cheese over it, then add Jarlsberg, chili, oregano, and paprika. Gently stir with a fork to combine.
Lay 3–4 tortillas on a baking sheet and bake for 1 minute until they are softened and flexible. Moving swiftly, brush the edge of each tortilla with eggwash. Spoon 1/4 cup of pumpkin mixture onto one half of the tortilla, leaving a 1cm border. Fold the tortilla in half and firmly press the edges together (it's okay if they separate slightly). Repeat with the rest of the tortillas, eggwash, and pumpkin mixture.
Prepare two oven trays with baking paper. Place the quesadillas on the trays. Brush both sides with the remaining 60ml (1/4 cup) oil, then lightly brush the tops with eggwash. Sprinkle pepitas evenly over the top. Season with salt. Bake for 15 minutes or until golden.
Present the dish on a serving platter.

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