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Pumpkin Quesadillas with Cheese

Who says pumpkin is just for sweet treats? These savory quesadillas are a game-changer for busy weeknights when you need something quick, filling, and actually nutritious. The pumpkin adds a subtle sweetness and creamy texture that pairs perfectly with melty cheese—your kids won't even realize they're eating their veggies!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup pumpkin puree not pumpkin pie filling
  • 8 medium flour tortillas
  • 2 cups shredded Mexican cheese blend
  • 1 cup shredded Monterey Jack cheese
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 tablespoons butter divided
  • Sour cream and salsa for serving optional

Method
 

  1. In a medium bowl, mix together pumpkin puree, cumin, garlic powder, and salt until well combined.
  2. Spread about 2 tablespoons of the pumpkin mixture evenly over one side of each tortilla.
  3. Sprinkle the cheese blend over half of each tortilla, then fold the tortilla in half to create a half-moon shape.
  4. Heat 1/2 tablespoon butter in a large skillet over medium heat. Place 2 quesadillas in the pan and cook for 2-3 minutes per side until golden brown and cheese is melted.
  5. Repeat with remaining butter and quesadillas, keeping finished ones warm in a 200°F oven.
  6. Cut each quesadilla into thirds and serve warm with sour cream and salsa if desired.