Author Notes: During the fall and winter months, I often have leftover pumpkin puree. Rather than let it sit in the fridge locked in a plastic prison to be found later and discarded (or in it’s can on the shelf until next year) I try to work it into our weekday meal repertoire. To cut down on the spicy factor I would also use poblano peppers (roasted) instead of jalapenos. As with most Quesadillas the variations are endless: chipotle, black beans, cilantro, corn, tomatillos.. I have used feta cheese before to delicious tangy results. Of course, it is really wonderful with fresh roasted chunks of pumpkin! —NicoleCLang
cup pumpkin puree
jalapeno or poblano pepper, diced or in strips
small red onion, diced
cup Gryuere or Fontina cheese, shredded
scallion sliced for garnish
- Put oven to 350. Saute onion and jalapeno in butter or oil until soft.
- Add pumpkin puree and stir it in well to the onion and pepper mixture for maybe two minutes. Take off heat.
- Layer two flour tortillas on a baking sheet. Sprinkle each liberally with shredded cheese.
- Top with pumpkin mixture, cover with remaining tortillas and bake until cheese melts and tops brown a bit. ( You can also broil for a few moments)
- Serve with sour cream or thick yogurt and top with scallions.