Main dish
4 people
30 min. preperation
Terri Salminen, Joris Dikmans

Pico de Gallo Quesadillas


How to prepare it

  1. Make a marinade by putting sea salt and red wine vinegar in a bowl and stirring it with a whisk until the salt has dissolved.
  2. Peel the red onion and cut it in half. Finely chop the onion (or process it into puree in the food processor). Stir the red onion into the vinegar marinade and set aside. This will soften the flavour of the onion.
  3. In the meantime, wash the pumpkin and cut it in half. Remove the seeds with a spoon. Then slice it very thinly with a slicing machine or a sharp cook’s knife. Put the pumpkin slices in the vinegar mixture and let it marinade at room temperature for at least one hour.
  4. Wash the cherry tomatoes and cut each one into four pieces. Put the tomatoes into a bowl. Wash and dry the fresh coriander and chop it finely. 
  5. Wash the red pepper, cut it in half longwise and remove the seeds. Then cut the red pepper into thin strips. Mix the red pepper, fresh coriander and olive oil with the cherry tomatoes and set aside in the fridge.
  6. Drain the black beans in a strainer. Wash the limes in hot water. Grate the peels with a citrus grater. Then squeeze the limes. 
  7. Mix the lime juice with 25 ml olive oil and one teaspoon of lime zest in a bowl. Add cumin, sea salt, smoked paprika and the black beans. 
  8. Mash the beans smooth with a hand mixer. Adjust the seasoning of the puree if necessary with additional sea salt, cumin or smoked paprika.
  9. Top every tortilla with approx. two tablespoons of black bean puree. Put four slices of marinated pumpkin on top and fold the tortillas closed. 
  10. Grill the tortillas in a panino grill or in an oven preheated to 200 °C for five minutes. When the tortillas have turned lightly browned, take them out of the oven.
  11.  Place the quesadillas on a plate and scoop two tablespoons of Pico di Gallo on top. Garnish the quesadillas with lime zest.

Preparation tip 
You can marinate the pumpkin one day in advance. The longer it soaks in the vinegar marinade, the more delicious it will be.

Combination tip
You can vary all you want with this recipe! Use bread instead of a tortilla. Sprinkle grated cheese on the black bean puree and let it all melt in the grill or the oven. You’ll have a delicious grilled cheese sandwich! 


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