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.
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