It’s time for another pumpkin recipe and this time I have some smoky chipotle roasted pumpkin quesadillas for you! Lately I have been enjoying the pumpkin and kale combo and I figured that you could not go wrong throwing them together into some quesadillas along with plenty of ooey gooey melted cheese! Mushrooms also go well with both pumpkin and kale so I roasted some up along side the pumpkin with a dusting of smoky chipotle chili powder. Although these quesadillas would be perfectly tasty just like that I could not resist making another batch of the kale and pepita salsa to got with them and since I was roasting pumpkin anyways, I roasted some extra to make a chipotle pumpkin crema. I have to say that these chipotle roasted pumpkin, mushroom and kale quesadillas are some of the tastiest quesadillas that I have had in a while and the kale and pepita salsa and chipotle pumpkin crema take the to whole new levels of amazingness!
What a great way to enjoy some pumpkin!
Chipotle Roasted Pumpkin, Mushroom and Kale Quesadillas with Chipotle Pumpkin Crema and Kale Salsa
Chipotle roasted pumpkin and mushrooms quesadillas with kale, kale and pepita salsa and chipotle roasted pumpkin crema.
ingredients
- 1/2 cup pumpkin (or butternut squash), seeded, peeled and cut into 1.2 inch cubes
- 1/2 cup mushrooms, quartered
- 1/2 tablespoon chipotle chili powder
- 1/4 teaspoon cumin
- 1 tablespoon oil
- 1 (10 inch tortilla)
- 1/4 cup kale, cut into small pieces
- 1/2 cup cheddar cheese, shredded
- 1/2 cup monterey jack cheese, shredded
- 2 tablespoons kale and pepita salsa (see below)
- 2 tablespoons chipotle roasted pumpkin crema (see below)
directions
- Toss the pumpkin and mushrooms in the chili powder, cumin and oil and roast in a preheated 400F/200C oven until the pumpkin is tender and starting to caramelize, about 20-30 minutes.
- Meanwhile, steam the kale.
- Heat a pan over medium heat, place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, followed by the pumpkin, mushrooms, kale, half of the kale and pepita salsa, half of the chipotle roasted pumpkin crema, the remaining cheese and fold the tortilla in half to cover.
- Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
- Serve with the remaining kale and pepita salsa and chipotle roasted pumpkin crema for topping or dipping.
Chipotle Roasted Pumpkin Crema
Chipotle roasted pumpkin and mushrooms quesadillas with kale, kale and pepita salsa and chipotle roasted pumpkin crema.
ingredients
- 1/2 cup pumpkin (or butternut squash), seeded, peeled and cut into 1.2 inch cubes
- 1/2 tablespoon chipotle chili powder
- 1/4 teaspoon cumin
- 1 tablespoon oil
- 1/2 cup crema or sour cream
directions
- Toss the pumpkin in the chili powder, cumin and oil and roast in a preheated 400F/200C oven until the pumpkin is tender and starting to caramelize, about 20-30 minutes.
- Puree the pumpkin and crema in a food processor.
Kale and Pepita Salsa
A fresh, bright and tasty kale and pepita salsa.
ingredients
- 4 cups kale, stems removed and coarsely chopped
- 1 handful cilantro, coarsely chopped
- 1 jalapeno, coarsely chopped
- 2 cloves garlic
- 1/4 cup pepitas, toasted
- 1/3 cup olive oil
- 2 tablespoons lime juice (~1 lime)
- salt to taste
directions
- Puree everything in a food processor.
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Mushroom Quesadillas with Chipotle Crema
Tieghan says
October 15, 2013 at 12:18 pmHonestly this quesadilla has all my favorite things. Pumpkin, kale, chipotle, cheese, crema! Looks amazing, Kevin!
Ali Maffucci says
October 15, 2013 at 12:46 pmWhat a great quesadilla for the falltime!
Pam says
October 15, 2013 at 3:16 pmOh my… that is a mouthful of goodness!
Olena@iFOODreal says
October 15, 2013 at 6:32 pmVery creative, Kevin!
Anonymous says
October 15, 2013 at 7:34 pmQuesadillas are one of the most beautifully-photographed foods out there. Using pumpkin in them was such a great idea! Love this!
Katrina @ Warm Vanilla Sugar says
October 15, 2013 at 9:21 pmGAH! This looks freaking fantastic!! Love this combination of flavours!
Des says
October 15, 2013 at 10:53 pmKevin you are so creative! I never would've thought of this in a million years but now that I've seen it, I MUST have it.
Donna @ morethanhungry.com says
October 15, 2013 at 11:44 pmYes – your creativity amazes me! I'm definitely trying this out. Thinking about the individual components for other dishes…that pumpkin crema or kale salsa on top of something totally different too. Just great.
Chung-Ah | Damn Delicious says
October 16, 2013 at 5:11 amWhoa – this quesadilla is loaded will all kinds of goodness!
Joanne says
October 16, 2013 at 10:22 amI can always use more pumpkin in my life and i am loving the sound of these quesadillas! The spice and kale together sounds awesome.
Mushrooms Canada says
October 21, 2013 at 3:19 pmWhat a beautifully seasonal recipe for fall! This flavour combination has my mouth watering. Thanks for sharing!!
-Shannon
Simi J says
November 15, 2013 at 12:42 amWANT! just one word WANT !