Pumpkin Quesadillas

Pumpkin Quesadillas

I must admit that when Sonja started mentioning pumpkin hummus a few weeks ago, I was more than skeptical. The concept just seemed like a cheap way to instill some “fall feeling” into a recipe. Does anyone even like pumpkin without pumpkin spices? Even after the first trial, I wasn’t really sold.

It was the leftovers that stole my heart. We had several test batches in the refrigerator on a late Monday night so I threw some in with pasta — and bang! Easy, seemingly cheesy, goodness. I basically slathered all of my meals and sandwiches with the stuff for the next week.

Pumpkin Hummus

I really could probably start a new blog (acouplecookspumpkinhummusrecipes.com) and not lack in inspiration. For you, this year anyway, we’re keeping it to three. The basic appetizer recipe, the comforting pasta, and this: a perfectly crisp, yet gooey quesadilla.

Pumpkin Quesadillas
 
by:
Makes: 1
What You Need
  • 2 corn tortillas
  • ¼ cup pumpkin hummus
  • ¼ cup shredded Mexican blend cheese
  • Hot sauce
  • ½ tablespoon butter
  • Fresh cilantro, for garnish (optional)
What To Do
  1. On one tortilla, spread pumpkin hummus. Scatter shredded cheese and sprinkle a bit of hot sauce.
  2. Heat a griddle over medium heat, and melt ½ tablespoon butter. Place the tortilla on a griddle and place the remaining tortilla on top. Cook until the bottom is slightly browned; flip and cook the other side until browned.
  3. Remove from the griddle and cut into 4 pieces. If desired, sprinkle with chopped cilantro.

 

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4 thoughts on “Pumpkin Quesadillas

  1. sandra

    I made a wonderful dish – totally on the fly – roasted veggies on a corn tortilla with a fried egg and hot sauce. Now I’m thinking this would be a great follow up…

    Reply

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