Pumpkin Quesadillas


  • 2 cups pumpkin puree*
  • 1 teaspoon ground cumin
  • 8 8 inch flour tortillas
  • 4 ounces goat cheese, crumbled
  • 1/2 cup chopped walnuts, toasted
  • 1/4 cup vegetable oil


  1. In bowl, stir pumpkin and cumin; season to taste**
  2. Spread over 4 tortillas. Sprinkle with cheese and nuts
  3. Top with remaining tortillas
  4. 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
  5. Cut into wedges

*You can use canned or make pumpkin puree at home.
** Add your own flair with caramelized onions, brown sugar, nutmeg, or anything else to pep up your pumpkin. 


Recipe from rachelraymag.com 

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