Use just four ingredients to make our vegetarian quesdillas: butternut squash, feta, salad leaves and tortillas. Great for lunch or a quick midweek meal.
Prep: 15 mins
Cook: 20 mins
350g chopped butternut squash
100g feta, crumbled
160g bag watercress, spinach & rocket
8 small flour tortillas
- Heat oven to 200C/180C fan/gas 6. Boil the squash for 10 mins or until tender, drain and cool.
- Divide the squash, feta and half the salad leaves over the tortillas and season well. Fold each tortilla into quarters, place on a baking tray and drizzle with a little olive oil. Put another baking tray on top and push down. Bake with the tray on top for 5 mins, take the tray off and bake for a further 5 mins until golden. Serve with remaining salad leaves.
Recipe from bbcgoodfood.com, October 2017