Pumpkin Quesadillas

I love making quesadillas. I guess I love the Mexican kitchen in general, especially since our trip to Mexico. It’s so tasty and real comfort food. Quesadillas are always super easy to make, so I prefer them especially. I already made avocado quesadillas a while back, this time I made pumpkin quesadillas. Pumpkin is one of my favourite ingredients, especially in autumn. And these pumpkin quesadillas are mega easy to make, so they might be my favourite dish to make this fall.

I’m sure you’ll love them too. They’re so easy to make, you only need 4 ingredients and you can eat them as lunch, dinner or as a snack. I also love serving them as a starter when I’ve got friends coming over for dinner.

I’ve used pumpkin cubes for this recipe. I’m very happy with the supermarkets selling cubed pumpkin, as I always thought it was such a hassle to cut a pumpkin. These cubes are ready to use and save me a lof of frustration. But you can of course use fresh pumpkin as well and cut and cube it yourself.
And as you can see, I used pink tortillas to make these pumpkin quesadillas. I just really love the color of pink tortilla wraps. And it’s a nice extra benefit that they’ve got red beets in them, so you get some extra veggies if you compare them to white flour tortillas.

Recipe Pumpkin Quesadillas

Lunch for 2 or dinner for 1.
Ingredients:
2 tortilla wraps (I used red beet wraps)
3 slices of cheese
250 grams pumpkin, cubed
Parsley

Boil the pumpkin cubes for 4-5 minutes. Warm a big skillet on medium fire. Don’t use any oil in the pan.
Cover half of a tortilla with half of the cheese and half of the pumpkin. Sprinkle with some parsley. 
Fold the empty half over the filled half. Place the quesadilla in the pan. Warm for 2 minutes on each side. 
Repeat with the remaining ingredient.
Cut each quesadilla in 4 pieces. 

Click here for my recipe for pumpkin risotto.

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