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Pumpkin quesadilla

Savory pumpkin quesadilla with smoky sour cream

20 minute savory pumpkin quesadilla recipe! These easy vegetarian quesadillas are the perfect pumpkin dinner recipe for fall weeknights.

Course dinner, entree, Main Course
Cuisine American, Mexican
Keyword easy, fall, quick, vegetarian, weeknight dinner
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 servings
Calories 410 kcal
Author Trish Bozeman

Ingredients

  • ¾ cup pumpkin puree
  • 1 ¼ packed cups grated colby jack cheese
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon chile powder
  • ¼ teaspoon salt
  • 1-2 teaspoons minced jalapeno, depending on how spicy you'd like it
  • ½ Tablespoon chopped green onion
  • 2 teaspoon olive oil
  • 2 10" flour tortillas
  • ¼ cup sour cream
  • 1 Tablespoon freshly squeezed lime juice
  • ½ teaspoon smoked paprika
  • Fresh cilantro and jalapeno slices for serving

Instructions

  1. In a medium bowl, combine the pumpkin, cheese, cumin, coriander, chile powder, salt, jalapeno, and green onion. Mix until combined.

  2. Heat 1 tsp oil in a large 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 half moon quesadilla. Carefully place in the pan, cover with a lid, 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, lime juice, and smoked paprika in a small bowl. Stir until combined. The mixture will be thick, so thin with a small spoonful of water if desired.

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

Recipe Notes

  • If you have a large enough skillet, you can cook both of the quesadillas side by side to save time.
  • Make sure that you use 100% pumpkin puree and not pumpkin pie filling.
  • If you don't have colby jack cheese, any mild cheese that melts well will work. We recommend swapping for mild cheddar, shredded mozzarella, or pepper jack (if you like more spicy heat).
  • Add black beans or pinto beans to the pumpkin mixture for an even heartier pumpkin quesadilla.
  • If the sour cream mixture is too thick for you liking, add a small spoonful of water to thin it until you get your desired consistency.
  • If you don't have pumpkin, you can swap for butternut squash puree or sweet potato puree.
  • If you have homemade pumpkin puree, that's wonderful! Go ahead and use that as long as it's not sweetened or spiced with pumpkin pie spice.
Nutrition Facts
Savory pumpkin quesadilla with smoky sour cream
Amount Per Serving (2 slices)
Calories 410 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g15%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 10mg3%
Sodium 226mg9%
Potassium 192mg5%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 3g3%
Protein 1g2%
Vitamin A 9954IU199%
Vitamin C 7mg8%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.