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    Pumpkin Quesadillas

    Published: Dated: September 19, 2013 Modified: Last Modified: December 2, 2018 Christine Galvani 10 Comments This post may contain affiliate links ·

    Home » Dinner » Pumpkin Quesadillas

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    Pumpkin Quesadillas/24 Carrot Kitchen

    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.

     

    ARF Thrift Shop Find/24 Carrot Kitchen

    This past week, I started to see these everywhere –

    Fall New England/24 Carrot Kitchen

    Fall New England/24 Carrot Kitchen

    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:

    Pumpkin Quesadillas/24 Carrot Kitchen

    Two quesadillas, just need to add tops

    I cooked mine on the stove top in my cast iron skillet.

    Pumpkin Quesadillas/24 Carrot Kitchen

     

    Print
    Pumpkin Quesadillas
    Prep Time
    10 mins
    Cook Time
    24 mins
    Total Time
    34 mins
     
    A nutritious pumpkin quesadilla recipe with only 5 ingredients!
    Course: Appetizer, Entree, Side Dish
    Cuisine: American
    Servings: 4
    Calories: 312 kcal
    Author: Christine Galvani
    Ingredients
    • 1 cup canned pure pumpkin puree not pumpkin pie
    • 1 teaspoon ground cumin
    • inch Eight 8 tortillas
    • 4 ounce goat cheese crumbled
    • 1/2 cup chopped walnuts toasted
    • 1/4 cup oil (olive
    Instructions
    1. 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.
    2. In another bowl, mix the pumpkin puree and cumin together.
    3. Crumble goat cheese in a separate bowl.
    4. Spread pumpkin puree mixture evenly over four tortillas.
    5. Sprinkle the cheese and walnuts over the pumpkin puree mixture.
    6. Top each with a tortilla and lightly press down so they "stick" together.
    7. Heat your skillet to medium low
    8. 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.
    9. Place on cutting board when done and wait a few minutes before cutting into wedges.
    10. Store in the frig.
    11. Serve immediately or can be made ahead and heated prior to serving.
    Nutrition Facts
    Pumpkin Quesadillas
    Amount Per Serving
    Calories 312 Calories from Fat 261
    % Daily Value*
    Fat 29g45%
    Saturated Fat 6g30%
    Cholesterol 13mg4%
    Sodium 108mg5%
    Potassium 199mg6%
    Carbohydrates 7g2%
    Fiber 2g8%
    Sugar 2g2%
    Protein 8g16%
    Vitamin A 9825IU197%
    Vitamin C 2.6mg3%
    Calcium 75mg8%
    Iron 2.2mg12%
    * Percent Daily Values are based on a 2000 calorie diet.

    Recipe from Rachael Ray magazine, October 2012.

     

    « Chocolate Shell (Magic Shell)
    Apricot-Glazed Pears »

    Filed Under: Dinner, Vegetarian

    About Christine Galvani

    Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

    Read more about me here!

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    Reader Interactions

    Comments

    1. Sophia

      March 26, 2014 at 9:43 am

      THANK YOU for all your SIMPLE RECIPES! Geez, what a relief and motivator in contrast to the plethora of recipes with a jillion ingredients o_O

      YUM!

      Reply
      • Christine

        March 26, 2014 at 1:57 pm

        Hi Sophia,
        Thanks! I love the simple and tasty!

        Reply
    2. Kelly @ Hidden Fruits and Veggies

      September 23, 2013 at 12:45 pm

      I love pumpkin but have a hard time finding savory dishes to use it in — this one is definitely at the top of my list to try out!

      Reply
    3. Gretchen @ Two Healthy Kitchens

      September 21, 2013 at 9:35 am

      Mmmmm – this looks so good! And our weather here is today is rainy and chilly. This would totally make it a yucky day better! Yummmmmm!!
      PS – gorgeous pics!!!

      Reply
      • admin

        September 21, 2013 at 2:16 pm

        Hi Gretchen,

        Thanks so much!

        Reply
    4. Pamela @ Brooklyn Farm Girl

      September 20, 2013 at 11:26 am

      I love thrifting, especially at flea markets.. you can find such treasures there!

      These quesadillas are amazing, I am loving that pumpin addition – going to give them a try!

      Reply
      • admin

        September 21, 2013 at 2:17 pm

        Hi Pamela,

        Thank you. Let me know if you try them.

        Reply
    5. veganmiam.com

      September 19, 2013 at 3:05 pm

      Wow, these pumpkin spread looks gorgeous – look at that rich orange color! Brilliant idea…I want to make squash quesadillas – there are so many squashes in Buenos Aires.

      Reply
      • admin

        September 21, 2013 at 2:17 pm

        Hope you are having a wonderful time in Buenos Aires!

        Reply

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    About Christine Galvani

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