veggieTOT

Vegetarian Recipes For Kids + Adults

  • Recipes
    • Baby Food
    • Breakfast
    • Desserts
    • Finger Food
    • Freezer Cooking
    • Lunches
    • Main Dishes
    • Salads
    • Side Dishes
    • Snacks
    • Soups
    • Vegan
    • This Week’s Eats
  • Picks
  • About
  • Contact

Pumpkin Cheddar Quesadillas

09.21.2016 by veggieTOT // 2 Comments

Pumpkin Cheddar Quesadillas
I’ve been making Bake Your Day’s Pumpkin Cheddar Grilled Cheese for years now—at least a few times every fall, whenever I have spare pumpkin puree on hand. Is it possible for a sandwich to be magical? Because this one is. The pumpkin is so creamy, you feel like you’re eating the ooeyist, gooeyist grilled cheese ever even with just a small sprinkle of shredded cheese in each sandwich. Like I said: magical!

Since fall is here and pumpkin season is upon us, I tweaked Bake Your Day’s original recipe and made it into a quesadilla. Quesadillas are one of our favorite dinners around here—Little Pea loves ’tillas and cheese, so she happily eats any other fillings that come with them. And I love that they take only minutes to make.

Shredded White Cheddar
When I make quesadillas, I like to shred my own cheese with a box grater. (If you live near an IKEA, this is my favorite box grater—it has a handy little container nested inside to collect the food you’re grating.) It adds a few minutes to prep time, but store-bought shredded cheese has anti-caking ingredients added that affect its ability to melt smoothly, so it’s totally worth it. That said, pre-shredded cheese still works, so if you’re in a time-crunch, use 1 cup of store-bought shredded cheddar instead.

Pumpkin Cheddar Quesadillas

Yields 4 servings

Savory pumpkin quesadillas adapted from Bake Your Day's Pumpkin Cheddar Grilled Cheese .

5 minPrep Time

20 minCook Time

25 minTotal Time

Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

  • 1 cup pumpkin puree
  • 2 teaspoons dried sage
  • 1/2 teaspoon garlic powder
  • A pinch of nutmeg
  • Salt and pepper, to taste (optional for toddlers)
  • 4 medium whole wheat tortillas
  • 4 ounces shredded sharp white cheddar

Instructions

  1. In a small bowl, stir together the pumpkin, sage, garlic powder, nutmeg, salt and pepper.
  2. Lay the tortillas on a clean work surface. Spread 1/4 cup of the pumpkin mixture onto half of each tortilla, then top the pumpkin with the cheese. Fold the tops of the tortillas onto the filling and press gently to seal.
  3. Heat a large skillet over medium-high heat. Spray a small amount of oil into the skillet—this is optional, but I like doing this because the tortillas get crispier and it helps make sure any overflow from the quesadillas doesn't stick.
  4. Place two quesadillas in the skillet. Cook for about 5 minutes, or until the bottoms of the quesadillas are crispy and lightly browned. Carefully flip the quesadillas over and cook the other side for 5 minutes more. Repeat with the remaining quesadillas.
  5. Use a sharp knife to cut the quesadillas into 3 equal triangles and serve.
7.8.1.2
5
https://veggietot.com/pumpkin-cheddar-quesadillas/

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)

Categories // Lunches, Main Dishes, Vegetarian Recipes Tags // cheddar, pumpkin, quesadillas, tortilla

Comments

  1. Sara M says

    September 28, 2016 at 7:17 pm

    I am so going to make this! I have way too many cans of organic pumpkin purée because I scored at Costco last year. I'd love to move beyond Pumpkin Loaf!
    Reply
    • veggieTOT says

      September 29, 2016 at 7:38 pm

      Try the grilled cheese too! I don't even know how many times I've made that recipe over the years and I never get tired of it.
      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recent Posts

  • The Easiest Carrot Mac & Cheese
  • Hey, I Started a Meal Planning Site
  • Sweet And Sour Mango Tempeh with Cashews
  • Welcome to the World, Sweet Pea – My Micro Preemie Birth Story
  • Make & Freeze Lentil Oat Meatballs

Subscribe to veggieTOT

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

© 2021 · VeggieTOT · ALL RIGHTS RESERVED