* Be sure to stop by and enter to Win a Scentsy warmer and fall scent*
As I was shopping at our local grocery store yesterday I spotted huge Pumpkins!! Oh the glorious, beautiful pumpkin. Is it that time of year already? How could I let it slip past and not make something pumpkin yet? I immediately ran to the baking isle and bought 8 cans of pumpkin puree, one can never have enough!
Then I came home and created this yummy little dinner. I may or may not have eaten 2 whole quesadillas myself. They are the perfect amount of pumpkin, slight crunch from the onion, spices and melt-y cheese. The boys gobbled them up too. They kept saying these are so yummy mommy! Not to mention healthy and meatless too!
Ingredients: 1 cup canned pure pumpkin puree; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/4 teaspoon Mexican oregano; 1/2 teaspoon chili powder; 2-3 green onions, diced; Six 8-inch tortillas, I used whole wheat; 1/2 cup shredded mozzarella (Queso Fresco or Monterrey Jack would be good too); 3 tablespoons vegetable oil
I used whole wheat tortillas because it’s what I had, and also mozzarella cheese, but I think queso fresco or monterrey jack cheese would be excellent too.
Add diced green onions, pumpkin and spices to a bowl. Mix well.
Smear on about 1/3 of the pumpkin mixture to one half of the tortillas, then sprinkle on cheese. Place on top another tortillas.
Add 1 tablespoon of oil to a med-high skillet
and cook about 2-3 minutes per side until brown and the cheese has melted. Then slice in wedges and serve immediately.
Aren’t they a pretty little dinner?
We ate them outside, the boys running around and me enjoying the cooler weather. All is right in the world again.
* I found this pretty tortilla warmer at a local garage sale for 50 cents! I just think it’s adorable and perfect to keep the quesadillas warm.
Print This Recipe
1 cups canned pure pumpkin puree
1 teaspoon ground cumin
1/2 tsp garlic powder
1/4 tsp Mexican oregano
1/2 tsp chili powder
2-3 green onions, diced
6, 8 inches tortillas, I used Whole Wheat
1/2 cup shredded mozzarella (Queso Fresco or Monterrey Jack would be good too)
3 tbsp vegetable oil
In bowl, stir pumpkin, green onions and spices, mix well. Spread over 3 tortillas. Sprinkle with cheese. 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, 3-4 minutes. Cut into wedges.