Subscribe

To Receive The Latest Posts!

24 Carrot Kitchen

Pumpkin Quesadillas

By / 10 Comments / This post may contain affiliate links. ·

Jump to Recipe Print Recipe

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
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*
Total Fat 29g 45%
Saturated Fat 6g 30%
Cholesterol 13mg 4%
Sodium 108mg 5%
Potassium 199mg 6%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Sugars 2g
Protein 8g 16%
Vitamin A 196.5%
Vitamin C 3.1%
Calcium 7.5%
Iron 12.4%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe from Rachael Ray magazine, October 2012.

 

Subscribe To Newsletter & Receive Week of Smoothies Printable!

Subscribe to our newsletter which includes the latest recipes, tips and more!

You may opt-out at any time.

Reader Interactions

Comments

  1. 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

Leave a Reply

Your email address will not be published. Required fields are marked *