Main Dishesclosetcooking
Pumpkin Quesadillas
During squash/pumpkin season I fairly often find myself with extras. Having leftover pumpkin is certainly not a problem as I really like it and I enjoy coming up with new ways to use it. This
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
📝 Preparation Steps
1
Toss the pumpkin in the oil and chipotle peppers to coat.
oil1 teaspoon
2
Roast in a preheated 400F/200C oven until caramelized, about ⏱️ 30 minutes, tossing after ⏱️ 15 minutes.
3
Mix the squash, black beans, jalapeno and green onion.
jalapeno (chopped)1
4
Melt a touch of butter in a pan.
5
Place a tortilla in the pan and top with the pumpkin mixture, the cheese and the remaining tortilla.
6
Fry until both sides are golden brown and the cheese has melted. (Tip: Place a plate on top of the quesadilla in the pan and flip so that it ends up on the plate and then slide it back onto the plate to flip it.)
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