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.