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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Pumpkin Quesadillas

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Pumpkin Quesadillas

During squash/pumpkin season I fairly often find myself with extras. Having leftover pumpkin is certainly not a problem as I really like it and I enjoy coming up with new ways to use it. This time when I realized that I needed to use that pumpkin in the fridge I had been thinking about texmex flavours and about that open jar of chipotle chilies in adobo sauce that also needed to be used. I thought that some cheesy pumpkin quesadillas would hit the spot. Of course I had to roast the pumpkin to bring out its flavour and I decided to toss it in the chipotle chilies and adobo sauce before roasting it. Other than the pumpkin I went with some pretty standard quesadilla ingredients. The pumpkin quesadillas turned out pretty good! I may have gone a little too heavy on the chipotles but the fiery heat went well with the sweet roasted pumpkin and the gooey melted cheese. I served the quesadillas with some salsa verde for dipping. My texmex flavour cravings have been satisfied for another day. 🙂

Pumpkin Quesadillas

Pumpkin Quesadillas

Prep Time:20 minutes Cook Time:25 minutes Total Time:45 minutes Servings: 4
ingredients
  • 1 cup pumpkin/squash (cut into 1/2 inch cubes)
  • 1 teaspoon oil
  • 2 tablespoons chipotle peppers in adobo sauce (chopped)
  • 1/4 cup black beans
  • 1 jalapeno (chopped)
  • 1 green onion (chopped)
  • 2 large tortillas
  • 1/2 cup cheddar cheese (grated)
  • 1 tablespoon cilantro (chopped, optional)
directions
  1. Toss the pumpkin in the oil and chipotle peppers to coat.
  2. Roast in a preheated 400F/200C oven until caramelized, about 30 minutes, tossing after 15 minutes.
  3. Mix the squash, black beans, jalapeno and green onion.
  4. Melt a touch of butter in a pan.
  5. Place a tortilla in the pan and top with the pumpkin mixture, the cheese and the remaining tortilla.
  6. Fry until both sides are golden brown and the cheese has melted. (Tip: Place a plate on top of the quesadilla in the pan and flip so that it ends up on the plate and then slide it back onto the plate to flip it.)
Tip: Place a plate onto the quesadilla and flipped it from the pan to the plate and then slide it back into the pan to flip the quesadilla.
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Corn and Zucchini Quesadillas
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Pumpkin and Black Bean Soup
Roast Beef Quesadillas
Sweet Potato and Black Bean Tacos with Swiss Chard Pesto
Sweet Potato and Black Bean Quesadillas with Swiss Chard Pesto
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Reader Interactions

Comments

  12. Zesty Cook says

    November 27, 2008 at 11:48 am

    Kevin – I just found your site and I love it! Fellow Canadian as well. I will be a regular from now on. Great job. I just signed up for your rss.

    Keep up the good work.

    zesty

    Reply

  24. Laurel says

    November 28, 2008 at 12:11 am

    I am very excited to try these…I love pumpkin! What a great idea for adding some pizazz to your basic quesadilla. Bonus: The recipe looks super-easy! Thanks for sharing! 🙂

    Reply

  28. Anonymous says

    November 28, 2008 at 4:19 am

    Will we ever get sick of pumpkin? I love seeing all the unique recipes like this one that feature something that can be carved with a face.

    Reply

  31. Lisa says

    November 28, 2008 at 7:57 pm

    Another brilliant creation. I’m thinking of picking up another pumpkin. Honestly, I want to try all of your vegetarian recipes and have several printed off to try.

    Reply

  34. We Are Never Full says

    November 29, 2008 at 3:55 pm

    this is an inspired and creative dish, kevin. major kudos on trying something very different with pumpkin! i bet you cotija cheese would go soooo well well this. now you’re getting me thinking!

    Reply

  38. missmallory says

    December 1, 2008 at 5:29 am

    I’m eating squash ravioli right now, and I’m salivating over these. Very inspirational. They are going on the list for dinner this week. I think my roommate may roll his eyes. I’ve been on a squash, pumpkin, sweet potato kick! I hope I don’t turn orange!

    Gorgeous shot too!

    Reply

  42. Anonymous says

    October 7, 2009 at 11:33 pm

    I made this tonight – so good! instead of salsa verde, I chopped up a few of the adobo peppers and added them to cranberry sauce. yum!

    Reply

  45. Stephanie says

    April 9, 2011 at 4:53 pm

    This is the first recipe I ever tried from your site. It was amazing and convinced me to try many others! I've since made it with a few variations, including using butternut squash and cannelini beans, which is my new favorite.

    Reply

  46. Amy says

    October 27, 2011 at 11:42 pm

    I like squash/pumpkin and black beans together a lot! I made enchiladas with sweet potatoes and black beans before and I loved that combination as well.

    Reply

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