Quesadilas

In a kind attempt to help me get rid of food in my fridge before I more, some friends came over yesterday. I decided to use up some leftover tortillas that I had and make quesadilas! But what to fill them with? I had 2 ideas, that were as far apart from each other cuisine wise as possible. But, I made both, and both were delicious. No pictures (BAD Katka, BAD) again. Sorry. :-( they disappeared too quickly!!!

Pumpkin Quesadilas
250 g mashed pumpkin
1/2 onion
2 cloves garlic
300 g red kidney beans
2 tsp cumin
generous pinch salt and pepper
chopped bell pepper
100 g chopped fresh coriander
2 large flour tortillas
shredded cheese (cheddar or equivalent) (about 250 g)

Stir the pumpkin and beans together in a skillet til the pumpkin loses some of it's water content. add the garlic and onion and spices
Remove from heat

In a large nonstick skillet, lay a tortilla flat. Spread half with half the pumpkin bean mixture, sprinkle pepper and coriander on that, then cheese on top of that.
Fold the tortilla in half.
Flip the quesadila when the first side is toasted brown.
When the other side is toasted brown, remove from heat and cut into wedges


Pear and Spinach Quesadila
1 large clove garlic thinly sliced
300 g loosely packed spinach
1 pear, halved and cut into thin slices
Herbes de provence
salt and pepper
about 250 g smoked cheese
Chopped hazlenuts

Fry the thinly sliced garlic until light brown and crunchy.
Remove from heat
In a large nonstick skillet, lay a tortilla flat. Spread half with half the spinach.
Sprinkle generous pinches salt, pepper and herbes de provence on that, (used about 1-2 tsp of each) then sprinkle cheese on top of that.
Fold the tortilla in half.
Flip the quesadila when the first side is toasted brown.
When the other side is toasted brown, remove from heat and cut into wedges