Every issue, staff writer Alaina Reschka from the Travel and Culture section, will be issuing a healthy alternative to the ‘normal’ student cuisine stereotype. It should be substantial, sustainable and affordable, using leftovers in the back of your fridge.
Mexican Style Pumpkin and Spinach Quesadillas
- 240 ml pumpkin puree
- 360 ml spinach leaves, washed
- 4 flour tortillas
- ½ tablespoon olive oil
- ¼ teaspoon black pepper
- ¼ teaspoon paprika powder
- 120 ml mozzarella cheese, shredded
- ½ teaspoon salt
- Season pumpkin puree with salt and paprika powder.
In a nonstick pan, heat oil over medium heat. Once the oil is hot, add spinach and cook until the leaves wilt. Season them with the remaining salt and pepper. Turn off the heat once the spinach is cooked.
Take out a tortilla and spread the puree over the tortilla. Arrange spinach on top.
Top it off with shredded cheese. Cover the filling with another tortilla.
Once the tortillas are filled, heat a pan over medium heat. Once the pan is hot, gently slide the tortillas into it.
Cook each side until both sides are light brown. Once done, take the quesadillas from the heat and cut them into equal pieces.
Personal tip: Put the ingredients on one side of the tortilla and when the cheese is melted, fold the tortilla in half and flip it. This makes it easier to see that the filling is cooked through, as the cheese is melted on the bottom, underneath it.