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
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
- Toss the pumpkin in the oil and chipotle peppers to coat.
- Roast in a preheated 400F/200C oven until caramelized, about 30 minutes, tossing after 15 minutes.
- Mix the squash, black beans, jalapeno and green onion.
- Melt a touch of butter in a pan.
- Place a tortilla in the pan and top with the pumpkin mixture, the cheese and the remaining tortilla.
- 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.)
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how festive! What a great idea
Sounds delicious, Kevin! I particularly like the nice mix of sweet and savory here.
Really nice presentation!
Very unusual quesadillas,it really is unique using roasted pumpkin with chipolte pepper. I like this idea a lot!
Oh, yummy! Really scrumptious looking!
Cheers,
Rosa
Mouthwatering nd Inspiring Kevin..
omg. These look amazing!! I might have to extend pumpkin season a bit so I can have these!!
Sues
brilliant idea kev! i lovee pumpkin and squash…in any ways
OMG what a perfect app for t-day…I’m headed back to the store in the morning…brilliant!
This is a wonderful idea for leftover squash!
this snack look great! I like your 3 column template:)
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
Insanely delicious quesadilla variety!!
Wow beautiful and delicious.
Love the colours.
love it 🙂 bet it would be good with goat cheese, too!
That is a GREAT recipe! I love it, It’s so unique and sounds delicious!
Btw… That is an amazing picture!!!
You are definitely the ambassador of squash! The picture is lovely, the quesadillas look delish.
What a beautiful photo Kevin! I adore the presentation! Your Quesadillas sound and look delish.
Rosie x
Very creative Kevin!!!!!
god that sounds so good! I need to try pumpkin in a quesadillas
You allways come up with great concoctions!
I am all for pumpkin with a mexican twist, love it!
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! 🙂
I’d definitely try this with roasted butternut squash instead of pumpkin — will be delicious, I’m sure, and I’m not a pumpkin person.
I would have never thought of this! It sounds great! I’m going to try it with some butternut squash.
i’m liking this!
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.
Getting veggies in your system like this is not only a genius plan, but a very tasty one indeed!
this looks delicious!!!
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.
What a great twist on the traditional use of zucchini or chayote. The earthiness of the beans is an especially nice foil to the sweetness of the pumpkin.
So creative and delicious sounding! What a great and original way to use pumpkin.
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!
I have to confess I’m not a huge fan of pumpkin, but your quesadillas do look fab.
Whoa! Pumpkin quesadillas?! Crazy! But a delicious concoction, I’m sure.
I love this idea!!!! Ive had sweet potato black bean qusadillas similar. I’ll have to try the pumpkin, thanks!
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!
amazing! what a unique dish!
What a great idea and a great recipe!
I made these using canned pumpkin. It was wonderful. This is a new go to dish for me. Thanks.
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!
Don't know if you've seen these but I've been making them a lot lately. Aren't nearly as rich and spicy as yours seem though!
http://www.bonappetit.com/recipes/2009/10/sugar_pumpkin_feta_and_cilantro_quesadillas
these are wonderful! even my carniverous friends who don't like anything i make enjoyed this dish
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.
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.
These were great and will be one of our combos on Tex/Mex night! I used Acorn squash this time, but will try others as well. Thanks for sharing your foodie ideas!
Finally got to make this for dinner and it was fantastic! Topped it with a little yogurt and lime – amazing flavors.
Looks wonderful. I'm a pumpkin freak and a quesadilla is my favorite go-to meal. Thanks for sharing.
Readers may also enjoy a Pumpkin, Bean and Rice Burrito: http://cookingripe.wordpress.com/2012/11/04/pumpkin-rice-and-bean-burritos/