Pumpkin and Leek Quesadillas

 

Like most Kiwis pumpkin is a staple in my house – soups, roasted and plain boiled are traditional.  Lately I have been experimenting with them as a filling for pies, stuffing for vegetables and tacos, quesadillas etc. A favourite pairing is with leeks and a few mushrooms.

Ingredients

¼ pumpkin

white part of leek sliced thinly

6 - 8 button mushrooms sliced

olive oil,

4 olives chopped into small pieces.

Pinch of dried rubbed sage

Tortilla or wrap

 

Chop pumpkin into small pieces, and fry in olive oil, add leeks after a few minutes when they are almost soft add mushrooms and sage continue till mushrooms are cooked.

Place this mixture one half of wrap and fold over.

Fry each side till crisp and serve.