It is hard to believe we are heading in to fall, but nevertheless, we are and these pumpkin quesadillas are the charm. Boy, does the weather change quickly in the Northeast. Lately the mornings have been cool and then the afternoon heats up nicely to around 70 degrees. I’ll take it.
I do wish summer would last a little longer though, especially here in New England. Last month, whilst on vacation on the east end of Long Island, I spent some time thrift store shopping. For me, it is so about the thrill of the hunt, and, in many cases helping a charity since most or all of the proceeds go to help an organization in need. At ARF Thrift and Treasure Shop (Animal Rescue Fund), in Sagaponack, I spotted lots of lovely things. This is a higher end thrift shop in my opinion. I fell for an armoire painted a pretty vibrant blue color, alas no room in the car. In addition to furniture, they also have clothes and kitchen items. In the end, I came away with a kitchen item, of course. I purchased for a very reasonable price a set of silverware to have an extra set on hand. This link has a video which shows ARF’s thrift shop pretty well.
This past week, I started to see these everywhere -
There are so many things I love about fall: soccer, apple picking, cider donuts, apple cider, getting back to a routine, mums, pumpkins and now…these pumpkin quesadillas. There are only 5 ingredients and they are quick and easy. We found them very delicious. It’s a combination of flavors I wouldn’t imagine putting together, but it really works. Isn’t that always the way? They would be appropriate as an appetizer or an light entree.
Here’s a photo of quesadillas being assembled:
I cooked mine on the stove top in my cast iron skillet.
- 1 cup canned pure pumpkin puree (not pumpkin pie)
- 1 teaspoon ground cumin
- Eight 8 inch tortillas
- 4 ounce goat cheese, crumbled
- ½ cup chopped walnuts, toasted
- ¼ cup oil (olive,
- Toast chopped walnuts in a cast iron skillet or other pan for a few minutes on medium low heat. Then set aside in a bowl.
- In another bowl, mix the pumpkin puree and cumin together.
- Crumble goat cheese in a separate bowl.
- Spread pumpkin puree mixture evenly over four tortillas.
- Sprinkle the cheese and walnuts over the pumpkin puree mixture.
- Top each with a tortilla and lightly press down so they “stick” together.
- Heat your skillet to medium low
- Cook each tortilla one at a time by adding 1 tablespoon oil in pan and placing a pumpkin tortilla in the pan. Cook for about 2-3 minutes per side until each side is browned.
- Place on cutting board when done and wait a few minutes before cutting into wedges.
- Store in the frig.
- Serve immediately or can be made ahead and heated prior to serving.
Recipe from Rachael Ray magazine, October 2012.
I hope you are having an awesome week!
Do you have a favorite pumpkin recipe?