Creamy Pumpkin Quesadilla with Cheddar and Cumin Recipe
Introduction
Discover a delightful twist on the classic quesadilla with this creamy pumpkin version. Combining smooth pumpkin puree, melted cheddar, and warm cumin, it’s a perfect dish to enjoy during the cozy fall months.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 cup shredded cheddar cheese
- 8 flour tortillas
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon butter
Instructions
- Step 1: In a bowl, combine the pumpkin puree, ground cumin, garlic powder, salt, and pepper. Mix well until all the spices are evenly incorporated.
- Step 2: Spread the pumpkin mixture evenly over four of the tortillas. Sprinkle the shredded cheddar cheese on top of the pumpkin layer, then place the remaining four tortillas on top to form quesadillas.
- Step 3: Heat the butter in a large skillet over medium heat until melted and hot.
- Step 4: Cook each quesadilla one at a time in the skillet. Cook for about 2-3 minutes per side, or until the cheese is melted and the tortillas turn golden brown.
- Step 5: Remove from the skillet, cut into wedges, and serve warm.
Tips & Variations
- For added texture, sprinkle some chopped toasted pecans or walnuts inside before cooking.
- Try adding a pinch of chili powder for a subtle spicy kick.
- Swap cheddar for Monterey Jack or mozzarella for a milder, creamier cheese.
- Use whole wheat or corn tortillas for a different flavor and texture.
- Serve with a dollop of sour cream or a drizzle of hot sauce for extra richness.
Storage
Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat to keep the tortillas crisp, or warm in a microwave for about 30 seconds if short on time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but you’ll need to cook and puree the fresh pumpkin until smooth before using it. The canned puree is convenient and provides a consistent texture.
Is this recipe suitable for kids?
Absolutely! The creamy pumpkin and melted cheese make it a kid-friendly meal. You can adjust the seasoning to be milder if preferred.
PrintCreamy Pumpkin Quesadilla with Cheddar and Cumin Recipe
Experience a delightful autumn-inspired twist on the classic quesadilla with this Pumpkin Quesadilla recipe. Creamy pumpkin puree seasoned with cumin and garlic powder pairs perfectly with melted cheddar cheese inside golden, crispy tortillas. This easy-to-make dish combines the comforting flavors of fall with the satisfying texture of a cheesy quesadilla, perfect for a cozy lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: American
Ingredients
Filling
- 1 can (15 oz) pumpkin puree
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Quesadilla
- 1 cup shredded cheddar cheese
- 8 flour tortillas
- 1 tablespoon butter
Instructions
- Prepare the Pumpkin Mixture: In a medium bowl, combine the pumpkin puree with ground cumin, garlic powder, salt, and pepper. Mix well until all seasonings are evenly incorporated to create a flavorful filling.
- Assemble the Quesadillas: Lay out four of the flour tortillas flat. Evenly spread the pumpkin mixture over these tortillas, then sprinkle shredded cheddar cheese on top of the pumpkin layer. Place the remaining four tortillas on top to form quesadillas.
- Heat the Skillet: Place a large skillet over medium heat and melt the tablespoon of butter, coating the pan surface evenly for a golden crust and added flavor.
- Cook the Quesadillas: Carefully place one assembled quesadilla in the skillet. Cook for about 2-3 minutes until the bottom tortilla is golden brown and the cheese begins to melt. Flip and cook the other side for another 2-3 minutes until golden and the cheese is fully melted.
- Serve: Remove the quesadilla from the skillet and place on a cutting board. Cut into wedges and serve warm to enjoy the gooey, cheesy pumpkin goodness.
Notes
- For a spicier kick, add a pinch of chili powder or cayenne pepper to the pumpkin mixture.
- Use whole wheat tortillas for a healthier alternative.
- You can substitute cheddar cheese with Monterey Jack or mozzarella for a milder flavor.
- Serve with sour cream, salsa, or guacamole for extra flavor.
- Make sure the skillet is not too hot to avoid burning the tortillas before the cheese melts.
Keywords: pumpkin quesadilla, fall recipe, pumpkin puree, cheesy quesadilla, autumn dish, easy quesadilla, cumin pumpkin filling
