Wednesday, September 18, 2013

Free Recipe Wednesday! (Pumpkin Quesadillas)

Hello again foodies, welcome to another edition of Free Recipe Wednesday. The weather is getting cooler, the leaves are starting to change, and the grocery stores have their decorative displays of squash and pumpkins set up. With the first day of fall just 4 days away I’ve decided to kick off the season with a fall recipe. I found today’s recipe on the website for Rachel Ray Magazine and it seems like a really interesting idea. It looks like all of the flavors would mix together great to create that warm, comforting, fall dish. It’s also meatless so it’s perfect for lacto-vegetarians or even vegans if you omit/replace the cheese. Give this a try and let me know what you think. Over the next couple of months my goal is to post more fall recipes like soups and crock pot meals so stay tuned. As always, feel free to post comments below.

Pumpkin Quesadillas

  • 2 cups Canned Pure 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 together pumpkin and cumin. 
2. Spread over 4 tortillas. 
3. Sprinkle with cheese and nuts. 
4. Top with remaining tortillas. 
5. In large skillet, heat 1 tbsp oil over medium-low. 
6. Cook quesadillas 1 at a time, turning once and adding more oil between batches, until browned, 3 minutes. 
7. Cut into wedges and serve.

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