Thursday, November 15, 2012

Pumpkin Quesadillas


1 cup canned pumpkin puree
1 tsp ground cumin
8 8-inch flour tortillas
4 oz goat cheese, crumbled
1/2 cup walnuts, chopped and toasted
1/4 cup veg oil

  • In a bowl, combine pumpkin and cumin. Spread over 4 tortillas. 
  • Sprinkle with cheese and walnuts. Top with remaining tortillas.
  • In large skillet, heat 1 tablespoon oil over medium-low heat.
  • Cook quesadillas 1 at a time, flipping once and adding more oil between batches, until lightly browned. (about 3 minutes)
  • Slice and serve.


Anonymous said...

This is so incredibally different! I'm not a huge pumpkin fan. Any other fruits that would work?

Rhonda Albom said...

My teen is now a vegetarian, so we are always looking for new recipes. this one looks great! We love pumpkin. Here in New Zealand they are gray, not orange.

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