Cheesy Pumpkin Quesadillas

The filling for these quesadillas is canned pumpkin puree mixed with shredded cheddar, cumin, garlic powder, salt and pepper. It is spread between two flour tortillas and crisped in an olive oil skillet until both sides are golden and the cheese has melted. The pumpkin gives a creamy, slightly sweet base.

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Prep takes 10 minutes and cooking takes 15, so the whole thing is done in 25 minutes. The card lists 4 servings.

What Goes in the Filling

• Canned pumpkin puree (1 cup): creamy and slightly sweet,.
• Shredded cheddar (1 cup): melts into the puree and adds richness.
• Ground cumin (1 teaspoon), garlic powder (1 teaspoon), salt (½ teaspoon) and black pepper (¼ teaspoon): the savory seasoning.
• Large flour tortillas (4): they crisp up in the pan and hold the filling.
• Olive oil (1 tablespoon): half goes in for the first side, half for the second.
• Sour cream and salsa: optional, for serving.

Cooking in the Skillet

Mix the filling in a medium bowl until combined. Heat a large skillet over medium heat with ½ tablespoon of the oil. Put one tortilla in the pan, spread half of the filling over it, and top with a second tortilla. Cook for 3 to 4 minutes, until the bottom is golden brown.

Flip it carefully with a spatula, add the rest of the oil, and cook another 3 to 4 minutes until the second side is golden and the cheese is melted. Let it cool for a minute before cutting it into wedges, then repeat with the remaining tortillas and filling.

A non-stick skillet makes flipping easier. A well-seasoned cast-iron skillet also works if you use a little extra oil to keep the tortillas from sticking.

Swaps and Add-Ins

• Black beans: stir cooked black beans into the pumpkin mixture for protein and a heartier texture.
• Pepper jack: use it instead of cheddar for some heat.
• Mozzarella: gives a milder, stretchier filling.
• Onions and peppers: sauté them first and add them to the filling for color and texture.
• Fresh pumpkin: roast it, scoop out the flesh and puree it until smooth, cooking it until soft first.

What to Serve With Them

Serve warm with sour cream and salsa. For something fresher, add a side salad of mixed greens, sliced avocado and a lime dressing, or put out guacamole for dipping. Sparkling water with a squeeze of lime balances the richness.

Nutrition per Serving

The card gives one quesadilla as a serving size, at 290 calories, 12 grams of fat (5 grams saturated), 30 grams of carbohydrates, 3 grams of fiber, 2 grams of sugar, 10 grams of protein and 400 milligrams of sodium.

FAQ

Can I make the filling ahead of time?

Yes. The pumpkin filling keeps in the refrigerator for up to 3 days. When you are ready, assemble and cook the quesadillas as usual.

Can I store leftover quesadillas?

Let them cool completely, then wrap them tightly in plastic wrap or aluminum foil. They keep in the refrigerator for up to 3 days. To freeze them, separate the layers with parchment paper so they do not stick.

Can I use fresh pumpkin instead of canned?

Yes. Roast the pumpkin, scoop out the flesh and puree it until smooth. Cook it until soft first for the best results.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us