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
Prep Time:10 minutes Cook Time:40 minutes Total Time:50 minutes Servings: 2
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.
Nutrition Facts: Calories 497, Fat 39g (Saturated 16g, Trans 0), Cholesterol 104mg, Sodium 484mg, Carbs 17g (Fiber 4g, Sugars 3g), Protein 19g
Nutrition by: 
Chipotle Roasted Pumpkin Crema
Prep Time:10 minutes Cook Time:30 minutes Total Time:40 minutes Servings: 1cup
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.
Nutrition Facts (per cup): Calories 400, Fat 37g (Saturated 14g, Trans 0), Cholesterol 59mg, Sodium 164mg, Carbs 15g (Fiber 4g, Sugars 7g), Protein 4g
Nutrition by:
Kale and Pepita Salsa
Prep Time:10 minutes Total Time:10 minutes Servings: 2cups
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.
Nutrition Facts (per cup): Calories 480, Fat 44g (Saturated 6g, Trans 0), Cholesterol 0, Sodium 62mg, Carbs 18g (Fiber 4g, Sugars 0.5g), Protein 9g
Nutrition by:
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Honestly this quesadilla has all my favorite things. Pumpkin, kale, chipotle, cheese, crema! Looks amazing, Kevin!
What a great quesadilla for the falltime!
Oh my… that is a mouthful of goodness!
Very creative, Kevin!
Quesadillas are one of the most beautifully-photographed foods out there. Using pumpkin in them was such a great idea! Love this!
GAH! This looks freaking fantastic!! Love this combination of flavours!
Kevin 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.
Yes – 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.
Whoa – this quesadilla is loaded will all kinds of goodness!
I can always use more pumpkin in my life and i am loving the sound of these quesadillas! The spice and kale together sounds awesome.
What a beautifully seasonal recipe for fall! This flavour combination has my mouth watering. Thanks for sharing!!
-Shannon
WANT! just one word WANT !