Pumpkin Quesadillas

Miniature decorative pumpkins and swiss chard

What You Need:


  • 2 cups pureed pumpkin
  • 1 teaspoon ground cumin
  • 8 8 inches flour tortillas
  • 4 ounces goat cheese, crumbled
  • 1/2 cup chopped walnuts, toasted
  • 1/4 cup vegetable oil

How to Make It:

For pumpkin puree: Slice pumpkin in half, scoop out seeds, and place flesh side down on a foil-lined, greased cookie sheet for approx. 1 hour until brown and soft. Scoop out flesh.

In bowl, stir pumpkin and cumin; season. Spread over 4 tortillas. Sprinkle with cheese and nuts. Top with remaining tortillas. In large skillet, heat 1 tbsp. oil over medium-low. Cook quesadillas 1 at a time, turning once and adding more oil between batches, until browned, 3 minutes. Cut into wedges.

Recipe adapted from: Rachael Ray

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