Author Notes: Quesadillas are some of the easiest and most popular party bites I can think of. Everybody likes them, and you can change the ingredients seasonally. These are perfect for fall and winter – use any pureed fall squash (I chose pumpkin here) and hit it with a bit of herbs and spices. Put it between tortillas with ooey gooey brie cheese and cook until crispy and golden brown. —foxeslovelemons
Serves: 8 as an appetizer
Ingredients
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1-3/4
cups pureed pumpkin
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1
teaspoon chili powder
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1
teaspoon minced fresh sage
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1/4
teaspoon cayenne
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Nonstick cooking spray
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8
small flour tortillas
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5
ounces brie cheese, thinly sliced
Directions
- In small bowl, stir together pumpkin, chili powder, sage and cayenne.
- Heat griddle over medium heat; spray with cooking spray. Place 4 tortillas on griddle and top each with 1/4 of the pumpkin mixture, 1/4 of the cheese and a second tortilla. Cook 4 to 6 minutes or until tortillas are golden and cheese melts, turning quesadillas halfway through cooking. Cut each into quarters and serve warm.
/7df738a0-52e7-4788-9371-168d05d40de0--Pumpkin-Brie_Quesadillas.jpg "Pumpkin-Brie Quesadillas 2")
