Description
Golden, melty, and just a little unexpected—these quesadillas are fall’s best-kept secret. Creamy pumpkin purée blends with sharp, gooey cheese and a whisper of smoky spice, all tucked inside crispy tortillas. Whether you’re feeding a crowd or making a quick weeknight dinner, they’re as comforting as they are fun.
Ingredients
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1 cup pumpkin purée (100% pure, not pie filling)
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1 ½ cups shredded sharp cheddar or pepper jack
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½ tsp garlic powder
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½ tsp smoked paprika
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Salt & pepper, to taste
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4 large flour tortillas
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1 tbsp butter or neutral oil
Instructions
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Mix filling: Stir pumpkin purée, cheese, garlic powder, smoked paprika, salt, and pepper until smooth. Taste and adjust seasoning.
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Assemble: Spread ¼ of filling onto half of each tortilla, leaving a border. Fold into half-moons.
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Cook: Heat butter/oil in skillet over medium. Cook quesadillas 2–3 mins per side, until golden and cheese is melty.
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Rest & slice: Let rest 1 min before cutting into wedges.
Notes
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Dip into sour cream, guacamole, or chipotle mayo.
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Serve with black beans and a crisp salad for a full meal.
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Cut into fun Halloween shapes for kids!