Vegetarian Week: Pumpkin, Feta And Cilantro Quesadilla

Name: Vegetarian Week: Pumpkin, Feta And Cilantro Quesadilla
Prep time: 21 min
Cook time: 21 min
Total time: 21 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp canola oil; 1 Tbsp chili powder; 283 grams feta cheese, crumbled; 12 flour tortillas; 710 milliliters 1 1/2 inch cubes peeled, seeded sugar pumpkin; 237 milliliters sour cream; 237 milliliters coursely chopped, fresh cilantro

The recipe Vegetarian Week: Pumpkin, Fetan And Cilantro Quesadilla could satisfy your Mexican craving in roughly 21 minutes. One portion of this dish contains roughly 19g of protein, 36g of fat, and a total of 606 calories. For $2.54 per serving, you get a hor d'oeuvre that serves 4. 1 person found this recipe to be yummy and satisfying. It is a good option if you're following a vegetarian diet. Head to the store and pick up flour tortillas, cubes, feta cheese, and a few other things to make it today.

Ingredients

Servings:

1Tbsp

canola oil 1Tbsp

chili powder 283grams

feta cheese, crumbled 12

flour tortillas 710milliliters

1 1/2 inch cubes peeled, seeded sugar pumpkin 237milliliters

sour cream 237milliliters

coursely chopped, fresh cilantro

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.