Cheesy pumpkin quesadillas with smoky sour cream

HEY FRIENDS! I’VE CREATED A FACEBOOK COMMUNITY FOR PEOPLE WHO LOVE VEGETARIAN COOKING WITH SEASONAL PRODUCE. JOIN US HERE!

Cheesy pumpkin quesadillas with smoky sour cream recipe! These vegetarian, fall inspired pumpkin quesadillas are made with lots of Mexican spices and are super quick and easy to make.

Hey, Rhubarbarians! Are you ready for a SAVORY pumpkin recipe? Huzzah!

Today, I’ve teamed up with some of the best food bloggers out there to bring you one big, giant virtual pumpkin party! It’s a yearly fall tradition over at Cake over Steak and I’m so thrilled to be participating this year.

There are over 50 bloggers sharing all kinds of pumpkin recipes across the blogosphere. Be sure to check them all out by visiting the Virtual Pumpkin Party page!

For my pumpkin recipe, I created a quick and easy, savory dinner that everyone in your family will love. Cheesy pumpkin quesadillas!

These pumpkin quesadillas are my FAVORITE pumpkin meal that I’ve made this season. The sweet, squashy taste of the pumpkin mixes so well with Mexican spices. And of course… CHEESE. Because everything is better with cheese, right?

These quesadillas came about when I needed to do something with leftover pumpkin puree. We’ve all had that extra pumpkin lurking in our fridge after using a cup or so for something, right?

It seemed like a stretch to add pumpkin to a quesadilla, but it is AMAZING! A really great meal that you can make for your whole family in only 20 minutes. Oh yeah.

So, if you’ve got pumpkin puree in your fridge, try this out! A pumpkin smoothie is always a good choice too. 🙂

How to make cheesy pumpkin quesadillas:

First, mix together your pumpkin mixture. Combine the pumpkin with the cheese, spices, jalapeno, and green onion.

Next, heat some oil in a pan over medium heat. Spread half of the mixture over 1/2 of a tortilla and fold the top over to close it and make a half moon. Place in the pan and heat a few minutes, until browned. Flip and cook until the cheese is melted and both sides are browned. Repeat with the other tortilla to make 2 quesadillas.

Meanwhile, combine the sour cream, lime juice, and paprika to make your sauce.

Top your quesadilla with the sour cream, cilantro, and jalapeno slices. Enjoy!

Notes about these pumpkin quesadillas:

1. I used colby jack cheese, but Mexican cheese blends would work very well. Choose a mild, meltable cheese.
2. Be sure to use 100% pure pumpkin puree rather than pumpkin pie filling if using canned pumpkin. You don’t want any pie spice in this one lol!
3. The smoky sour cream will be pretty thick. If you’d like it more like a sauce to drizzle, stir in more lime juice or a bit of water until desired thickness.
4. Any winter squash would work wonderfully in this quesadilla recipe. Butternut squash puree would be amazing.

5 from 1 vote

Print

Cheesy pumpkin quesadillas with smoky sour cream

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Cheesy pumpkin quesadillas with smoky sour cream recipe! These vegetarian, fall inspired pumpkin quesadillas are made with lots of Mexican spices and are super quick and easy to make.

Course: Main Course

Cuisine: Mexican

Keyword: pumpkin quesadillas

Servings: 2 quesadillas

Author: Trish Bozeman

Ingredients

• 3/4 cup pumpkin puree
• 1 1/4 packed cups grated colby jack cheese
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp chile powder
• 1/4 tsp salt
• 1-2 tsp minced jalapeno, depending on how spicy you'd like it
• 1/2 Tbsp chopped green onion
• 2 tsp olive oil
• 2 medium flour tortillas
• 1/4 cup sour cream
• 1/4 of a lime
• 1/2 tsp smoked paprika
• Cilantro and jalapeno slices for serving

Instructions

1. In a medium bowl, combine the pumpkin, cheese, spices through salt, jalapeno, and green onion. 

2. Heat 1 tsp oil in a skillet over medium heat. Add half of the pumpkin mixture to one half of one tortilla and fold the other side of the tortilla over to create a quesadilla. Carefully place in the pan and cook until browned, about 2 minutes. Flip and cook until both sides are browned and the cheese is fully melted and the quesadilla is heated through. Repeat with the remaining oil, tortilla, and pumpkin mixture.

3. Meanwhile, combine the sour cream, the juice of the 1/4 lime, and the smoked paprika in a small bowl. 

4. To serve, slice each quesadilla into 3 equal portions and top with sour cream, cilantro, and jalapeno slices.

Recipe Notes

See notes above in this post

I hope you’ll give these Mexican inspired pumpkin quesadillas a try! Snap a pic and give me a shout on social media #Rhubarbarians!

Trish

P.S. Want to see what I’m cooking up this week? Check out my Instagram stories! And don’t forget to join my FaceBook community of vegetarian cooks!

LIKE WHAT YOU SEE? GET FREE WEEKLY RECIPES DELIVERED TO YOUR INBOX! SIGN UP HERE!

PINNABLE IMAGES: