How to make Pumpkin Quesadilla - Delicious red pumpkin quesadillas with Indian touch.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Red Pumpkin, Chapatis (चपाती)

Cuisine : Fusion

Course : Snacks and Starters

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Pumpkin Quesadilla Recipe Card

Pumpkin Quesadilla

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Pumpkin Quesadilla checkout Red Pumpkin Crushed Pepper, Pumpkin Pav Bhaji, Pumpkin Pancake, Kaddu Ki Tikkiyaan . You can also find more Snacks and Starters recipes like Corn Sev Puri, Kurkuri Bread Fingers, Quick Rawa And Vegetable Dhokla, Chicken And Oats Cake .

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Pumpkin Quesadilla Recipe

  • Red Pumpkin 150 grams

  • Chapatis 4

  • Olive oil 2 tablespoon

  • Salt to taste

  • mixed dried herbs 1 teaspoon

  • Crushed black peppercorns 2 teaspoon

  • Red bird's-eye chillies finely chopped 3-4

  • Red chilli powder 1 teaspoon

  • Schezwan sauce 1 tablespoon

  • Processed cheese grated For topping

  • Spring onion bulbs sliced ¼ cup

  • Black olives sliced 6-8

  • Green olives sliced 6-8

  • Red capsicum cut into thin strips + for garnishing ½ medium

  • Green capsicum cut into thin strips + for garnishing ½ medium

  • Oil for shallow frying


Step 1

Peel and cut pumpkin into thin strips.

Step 2

Heat olive oil in a non-stick pan, add pumpkin strips and cook till golden and crisp. Add salt, mixed herbs and crushed peppercorns and mix well. Add red bird’s eye chillies and red chilli powder and mix well and sauté for a minute.

Step 3

For each quesadillas, place2 rotis on a worktop, spread some of the Schezwan sauce on each, top with cheese, some spring onion slices, some green and black oliveslices, sprinkle salt and remaining crushed peppercorns, place some pumpkin strips, some green and red capsicum strips and top with some more cheese. Place the remaining rotis on each to make quesadillas.

Step 4

Heat some oil on a non-stick tawa, shallow-fry quesadillas till brown and crisp on both the sides.

Step 5

Cut the quesadillas into wedges, arrange on a serving plate, garnish with both the capsicum strips and serve hot.