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.
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:
Two quesadillas, just need to add tops
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
- inch Eight 8 tortillas
- 4 ounce goat cheese crumbled
- 1/2 cup chopped walnuts toasted
- 1/4 cup oil (olive
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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.
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In another bowl, mix the pumpkin puree and cumin together.
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Crumble goat cheese in a separate bowl.
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Spread pumpkin puree mixture evenly over four tortillas.
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Sprinkle the cheese and walnuts over the pumpkin puree mixture.
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Top each with a tortilla and lightly press down so they "stick" together.
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Heat your skillet to medium low
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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.
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Place on cutting board when done and wait a few minutes before cutting into wedges.
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Store in the frig.
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Serve immediately or can be made ahead and heated prior to serving.
Recipe from Rachael Ray magazine, October 2012.
veganmiam.com says
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.
admin says
Hope you are having a wonderful time in Buenos Aires!
Pamela @ Brooklyn Farm Girl says
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!
admin says
Hi Pamela,
Thank you. Let me know if you try them.
Gretchen @ Two Healthy Kitchens says
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!!!
admin says
Hi Gretchen,
Thanks so much!
Kelly @ Hidden Fruits and Veggies says
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!
Sophia says
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!
Christine says
Hi Sophia,
Thanks! I love the simple and tasty!