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crispy golden quesadilla wedges with melty cheese and chorizo in a wide horizontal shot, fanned out on a wooden board with a small bowl of salsa, natural light, shallow depth of field, landscape orientation

Pumpkin and Chorizo Quesadillas

Pumpkin chorizo and cheese melty quesadilla.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 wedges
Ingredients Method Notes

Ingredients
  

  • 4 flour tortillas
  • 1 cup pumpkin puree
  • 6 oz chorizo cooked and crumbled
  • 1.5 cups shredded cheese
  • 1/2 tsp cumin
  • 1 tbsp oil
  • 1 pinch salt

Method
 

  1. Stir the pumpkin, cumin, and salt together in a bowl.
  2. Spread the pumpkin mixture over half of each tortilla.
  3. Top with crumbled chorizo and shredded cheese, then fold over.
  4. Cook in an oiled skillet 2 to 3 minutes per side until crisp and the cheese melts.
  5. Let rest 2 minutes, then cut each into 4 wedges and serve.

Notes

Soy chorizo works great for a vegetarian version.