Pumpkin and Monterey Jack quesadilla with jalapeño

Ingredients

For 1 serving

• Flour tortillas2
• Pumpkin150 g
• Monterey Jack40 g
• Red onion30 g
• Jalapeño1
• Cilantro5 g
• Cuminto taste
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose,

In season: September – December

Method

1. Peel the squash, remove the seeds and fibres and coarsely grate it; peel and finely chop the red onion.
2. Heat the extra virgin olive oil in a pan over medium heat, add the onion, squash and cumin and sauté for 6 minutes, stirring, until the squash is soft and dry; season with salt and transfer to a plate.
3. Meanwhile grate the Monterey Jack, wash the jalapeño and slice it into thin rings (remove the seeds for less heat), and wash and chop the coriander.
4. Spread the squash, cheese, jalapeño and coriander over one tortilla, leaving a 1 cm border, and top with the other tortilla.
5. Wipe the pan and heat it dry over medium heat; cook the quesadilla for 3 minutes per side, pressing with a spatula, until golden and crisp and the cheese has melted. Use a plate to flip it.
6. Let it rest for a minute so the cheese doesn't run, then cut into wedges and serve.