- 500g slice of pumpkin, peeled and cut into rough chunks
- ½ onion, finely chopped
- 1 clove garlic, chopped
- 200g chopped chorizo sausage meat
- A small bunch of thyme, shredded
- Olive oil
- 200g extra mature cheddar cheese, grated
- 200g grated mozzarella
- 4 large corn tortillas
Steam the pumpkin until tender, about 15-20 minutes. Allow to cool, before dicing up into small pieces. Cook the onion in a heavy-bottomed pan with the chorizo until the onion is soft and translucent and the chorizo has started to release its oil.
Add the garlic and cook for a further five minutes before adding the diced pumpkin and thyme. Season to taste.
Spread the chorizo mix on one half of the tortilla and sprinkle with the cheese mix. Fold the tortilla over so that you have a half moon. Brush it with a little olive oil (so the tortilla doesn’t stick to the pan) and place in hot, dry frying pan or griddle and cook until golden and crisp.
Cut into wedges and serve with a roast jalapeno salsa or fresh tomato salsa and sour cream.