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.
In a medium bowl, combine the pumpkin, cheese, spices through salt, jalapeno, and green onion.
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.
Meanwhile, combine the sour cream, the juice of the 1/4 lime, and the smoked paprika in a small bowl.
To serve, slice each quesadilla into 3 equal portions and top with sour cream, cilantro, and jalapeno slices.
See notes above in this post