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Plated meal

Butternut Squash and Chickpea Quesadillas with Cherry Tomato Salsa & Sour Cream

  • Vegetarian
  • Low Calorie
  • Mexican
  • Contains Dairy

The pickled salsa complement the sweet pumpkin and chickpea filling in this delicious weeknight dinner.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Cut the butternut squash into cubes add to a bowl with 1/3 of the olive oil, season with salt and pepper.

  • 1.5 min

    Place the butternut squash on a baking tray and place in the oven.

  • 2.0 min

    Finely chop the red onion, garlic and pickled jalepenos.

  • 3.0 min

    Chop the fresh coriander.

  • 3.5 min

    Grate the cheddar cheese.

  • 4.0 min

    Halve the cherry tomatoes and rinse the chickpeas.

  • 5.0 min

    Heat the another 1/3 of the olive oil in a frying pan over medium-low heat.

  • 5.5 min

    Add the onion and cook until soft.

  • 7.0 min

    Stir in the garlic and cumin.

  • 7.5 min

    Add the chickpeas and stir until they are warmed through.

  • 9.5 min

    Using a potato masher, crush the chickpeas.

  • 10.0 min

    When the butternut squash is soft remove from the oven and mix into the chickpea mixture.

  • 11.0 min

    Remove from the heat and stir in half of the fresh coriander, season with salt and pepper.

  • 11.5 min

    Combine the feta and cheddar cheese in a small bowl.

  • 12.5 min

    In a small bowl, combine the cherry tomatoes, pickled jalepenos and remaining coriander. Season with salt and pepper.

  • 13.0 min

    Place a tortilla on a choppping board. Place the chickpea mixture on one half of the tortilla and the cheese mixture on the other.

  • 14.0 min

    Wipe the frying pan clean and place back on the heat. Add the remaining olive oil.

  • 14.5 min

    When the oil is hot, use a spatula to transfer the tortilla to the frying pan.

  • 15.5 min

    When the tortilla is nicely browned and crisp on the bottom, fold the tortilla in half, onto itself.

  • 16.5 min

    Flip it over and continue to cook until warmed through.

  • 17.5 min

    Using a spatula, transfer the quesadilla to the chopping board, and cut in half.

  • 18.0 min

    Repeat this process for any remaining ingredients.

  • 20.0 min

    Serve the quesadillas with the cherry tomato salsa and sour cream.

  • Ingredients

    Sour Cream

    Pickled Jalapenos

    finely chopped Use according to taste

    Cherry Tomatoes


    Flour Tortillas

    Cheddar Cheese


    Feta Cheese

    Fresh Coriander




    Ground Cumin


    finely chopped

    Red Onion

    finely chopped Around 1/4 onion per person

    Olive Oil

    1 tablespoon per person

    Butternut Squash


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