provided by Diane Vaubell,  a work-from-home-mom to 2 small picky, vegetarians. She is an amateur blogger with obsessive addictions to food, photography and online social networking. Visit her  blog or catch her on @dirott

Kids love quesadillas and they love cheese so this recipe is always a big winner. Plus I’ll let you in on a little secret…you can hide veggies in an amongst all that cheesy tastiness. Our family loves experimenting with a variety of quesadilla flavour combinations and I especially appreciate how quick and easy they are to make (provided you’re buying pre-made tortillas).

Note: If you don’t have a sandwich pan then a non-stick pan will work equally well!

Roast Butternut, Feta and Coriander Quesadillas
Makes 4 Medium Sized Quesadillas
Time:  I’d say it takes about 30 minutes (including the butternut roasting, which you could do well before hand or you could use left-over butternut, in which case you’d have food on the table in 10 –15 minutes.

500g cubed butternut squash
250ml boiling water
2tbs olive oil
1 vegetable stock cube
Salt & pepper
1tsp cumin
2tbs Dukkah (optional)
2 round wheels of feta cheese
Fresh Coriander (optional – you can also use fresh parsly)
8 medium-sized wraps (flour tortilla)


In a bowl toss the butternut, olive oil, salt and pepper. Transfer to a roasting pan.

Place pan under the grill for 10 minutes.  In the meantime mix together the water, cumin, Dukkah and stock cube.

Remove butternut from the oven and add stock to the roasting pan. Return to under the grill for a further 15 minutes or until the butternut is soft.
Once the butternut has cooled down a bit, cut into smaller cubes. Place in a bowl.

Cut and cube the feta to the same size of the feta. Add to the butternut.

Roughly chop the coriander and add to the butternut.

Now to make the quesadilla…

Place a wrap on your press or in a pan. Spoon some of the butternut, feta and coriander mixture onto the wrap. Don’t make it too thick – you can press down the mixture to make it spread further. Place the second wrap on top.

Now transfer quesadilla to your press or to a pre-heated pan.

If you are using a press, close press for a minute or so or until the quesadilla has browned slightly and the cheese has melted.

If you’re using a non-stick pan assemble as per above but flip the quesadilla midway until both sides are crisp and cheese has melted.

Slice each quesadilla into fours and serve with a variety of dips: guacamole,  sour cream or chili.

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