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Pumpkin Quesadillas

[heart_this] · Nov 26, 2008 · 49 Comments

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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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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Appetizer, Food, Main Course, Mexican, Pumpkin, Quesadilla, Recipe, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Lina says

    November 27, 2008 at 3:44 am

    how festive! What a great idea

    Reply
  2. Terry B says

    November 27, 2008 at 4:18 am

    Sounds delicious, Kevin! I particularly like the nice mix of sweet and savory here.

    Reply
  3. Lisa says

    November 27, 2008 at 4:26 am

    Really nice presentation!

    Reply
  4. Elra says

    November 27, 2008 at 4:37 am

    Very unusual quesadillas,it really is unique using roasted pumpkin with chipolte pepper. I like this idea a lot!

    Reply
  5. Rosa's Yummy Yums says

    November 27, 2008 at 6:07 am

    Oh, yummy! Really scrumptious looking!

    Cheers,

    Rosa

    Reply
  6. Anonymous says

    November 27, 2008 at 6:12 am

    Mouthwatering nd Inspiring Kevin..

    Reply
  7. We Are Not Martha says

    November 27, 2008 at 6:32 am

    omg. These look amazing!! I might have to extend pumpkin season a bit so I can have these!!

    Sues

    Reply
  8. Mochachocolata Rita says

    November 27, 2008 at 7:21 am

    brilliant idea kev! i lovee pumpkin and squash…in any ways

    Reply
  9. noble pig says

    November 27, 2008 at 7:36 am

    OMG what a perfect app for t-day…I’m headed back to the store in the morning…brilliant!

    Reply
  10. Esi says

    November 27, 2008 at 7:40 am

    This is a wonderful idea for leftover squash!

    Reply
  11. Beachlover says

    November 27, 2008 at 9:44 am

    this snack look great! I like your 3 column template:)

    Reply
  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
  13. VeggieGirl says

    November 27, 2008 at 1:08 pm

    Insanely delicious quesadilla variety!!

    Reply
  14. Happy cook says

    November 27, 2008 at 1:40 pm

    Wow beautiful and delicious.
    Love the colours.

    Reply
  15. ttfn300 says

    November 27, 2008 at 2:06 pm

    love it 🙂 bet it would be good with goat cheese, too!

    Reply
  16. meeso says

    November 27, 2008 at 4:15 pm

    That is a GREAT recipe! I love it, It’s so unique and sounds delicious!

    Reply
  17. meeso says

    November 27, 2008 at 4:16 pm

    Btw… That is an amazing picture!!!

    Reply
  18. Natashya says

    November 27, 2008 at 5:16 pm

    You are definitely the ambassador of squash! The picture is lovely, the quesadillas look delish.

    Reply
  19. Rosie says

    November 27, 2008 at 5:56 pm

    What a beautiful photo Kevin! I adore the presentation! Your Quesadillas sound and look delish.

    Rosie x

    Reply
  20. Bellini Valli says

    November 27, 2008 at 6:27 pm

    Very creative Kevin!!!!!

    Reply
  21. Dawn says

    November 27, 2008 at 9:37 pm

    god that sounds so good! I need to try pumpkin in a quesadillas

    Reply
  22. Clumbsy Cookie says

    November 27, 2008 at 10:32 pm

    You allways come up with great concoctions!

    Reply
  23. ayankeeinasouthernkitchen says

    November 27, 2008 at 11:09 pm

    I am all for pumpkin with a mexican twist, love it!

    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
  25. Lydia (The Perfect Pantry) says

    November 28, 2008 at 12:54 am

    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.

    Reply
  26. Pam says

    November 28, 2008 at 2:22 am

    I would have never thought of this! It sounds great! I’m going to try it with some butternut squash.

    Reply
  27. Mrs Ergül says

    November 28, 2008 at 3:17 am

    i’m liking this!

    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
  29. Nina Timm says

    November 28, 2008 at 11:51 am

    Getting veggies in your system like this is not only a genius plan, but a very tasty one indeed!

    Reply
  30. nadia says

    November 28, 2008 at 5:55 pm

    this looks delicious!!!

    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
  32. Carolyn Jung says

    November 28, 2008 at 9:11 pm

    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.

    Reply
  33. kimberleyblue says

    November 28, 2008 at 11:34 pm

    So creative and delicious sounding! What a great and original way to use pumpkin.

    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
  35. Jan says

    November 30, 2008 at 1:19 am

    I have to confess I’m not a huge fan of pumpkin, but your quesadillas do look fab.

    Reply
  36. Patti says

    November 30, 2008 at 9:19 pm

    Whoa! Pumpkin quesadillas?! Crazy! But a delicious concoction, I’m sure.

    Reply
  37. Jennifer Hamilton says

    November 30, 2008 at 9:41 pm

    I love this idea!!!! Ive had sweet potato black bean qusadillas similar. I’ll have to try the pumpkin, thanks!

    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
  39. Anonymous says

    December 1, 2008 at 5:40 pm

    amazing! what a unique dish!

    Reply
  40. Deborah says

    December 1, 2008 at 9:16 pm

    What a great idea and a great recipe!

    Reply
  41. ldp says

    December 9, 2008 at 3:32 am

    I made these using canned pumpkin. It was wonderful. This is a new go to dish for me. Thanks.

    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
  43.  K. FORSYTHE says

    November 4, 2009 at 7:37 pm

    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

    Reply
  44. vangogh says

    November 10, 2009 at 5:18 pm

    these are wonderful! even my carniverous friends who don't like anything i make enjoyed this dish

    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
  47. Barbara A. Freeman says

    November 4, 2011 at 5:05 am

    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!

    Reply
  48. Shelley says

    January 17, 2012 at 2:42 am

    Finally got to make this for dinner and it was fantastic! Topped it with a little yogurt and lime – amazing flavors.

    Reply
  49. Anonymous says

    November 5, 2012 at 4:07 am

    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/

    Reply

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Kevin: 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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