As a kid, i’ve always been a fan of Quesadillas, even if they were from Taco Bell, sadly. Now a days, I still love Quesadillas, but with my really bad heartburn, I can only eat them without sauce, so basically just meat and cheese.
Since fall is coming up, I figured that I would share with you guys one of my favorite fall recipes, “Pumpkin Quesadillas“. Since Starbucks literally just came out with their “PSL”{ Pumpkin Spice Latte }, I thought this would be the perfect time to share this with you guys.
- 2 cups canned pure pumpkin puree
- 1 teaspoon ground cumin
- 8 8 inches flour tortillas
- 4 ounces goat cheese, crumbled
- 1/2 cup chopped walnuts, toasted
- 1/4 cup vegetable oil
Directions:
- In a bowl, stir pumpkin and cumin.
- Spread over 4 tortillas.
- Sprinkle with cheese and nuts.
- Top with remaining tortillas.
- In large skillet, heat 1 tbsp. oil over medium-low.
- Cook Quesadillas 1 at a time, turning once and adding more oil between batches, until browned, 3 minutes.
- Cut into wedges.
