20 minute savory pumpkin quesadilla recipe! These easy vegetarian quesadillas are the perfect pumpkin dinner recipe for fall weeknights.
In a medium bowl, combine the pumpkin, cheese, cumin, coriander, chile powder, salt, jalapeno, and green onion. Mix until combined.
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.
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.
To serve, slice each quesadilla into 3 equal portions and top with sour cream, cilantro, and jalapeno slices.