Thursday, September 19, 2013

Pumpkin Quesadillas

Here's the thing about pumpkin folks... With the exception of traditional pumpkin pie, most recipes don't use the whole can so that gives us an opportunity to try new things:@) I served these Pumpkin Quesadillas with sour cream and loved that I could really taste the pumpkin, and the adobo added nice flavor too.
They would be great as a snack or appy, give 'em a try if you have extra pumpkin!

Pumpkin Quesadillas-from Food Network Magazine, October 2013
1/2 C canned pumpkin
1 Tblsp adobo sauce (from a can of chipotles)
Cheddar cheese, shredded
  • Mix together pumpkin and adobo sauce, spread on 2 flour tortillas. Sprinkle with cheese and top each with another tortilla. Cook on a hot buttered skillet until golden. Cut into wedges.


  1. These look wonderful and I'll bet they have a nice bite with the adobo sauce! :)

  2. These are a great way to give some spicy to pumpkin. Love adobo sauce and always have a jar of chipotles in adobo sauce in the 'frig.

  3. Hey...these sound great...we love anything pumpkin....('specially pie with.....whipped cream.:)

  4. I love quesadillas and pumpkin, and am always looking for ways to use up leftover canned pumpkin when I make my homemade "lattes"! xo

  5. What a great idea, Lynn! Nice and spicy, too.

  6. So unique ~ I have a partial can in my fridge right now that would work for these!

  7. Cool idea Lynn, I love quesadilla anything! Great fall recipe!

  8. This is intriguing...and yes! There is always leftover pumpkin! I love quesadillas, so will have to try this.

  9. Hi Lynn,
    I will just love the flavor of your Pumpkin Quesadillas, awesome! Thank you so much for sharing with Full Plate Thursday and hope you are having a great weekend!
    Come Back Soon,
    Miz Helen

  10. Now that is a genius use of pumpkin and flavor combo! My FN magazine hasn't arrived, I hope it still shows up.


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