Pumpkin Quesadillas

Start November off with a fall-inspired dinner.  Make sure you buy pumpkin puree and not pumpkin pie filling.  Recipe serves 4.  On the side, a simple salad will do the trick.


What you’ll need:

  • 2 cups canned pumpkin puree
  • 1 teaspoon ground cumin
  • 8 8-inch whole wheat tortillas
  • 4 ounces goat cheese, crumbled
  • 1/2 cup walnuts, toasted
  • vegetable oil

What you’ll do:

  • In a bowl, combine the pumpkin puree and cumin.
  • Spread evenly over 4 tortillas.
  • Sprinkle with cheese and nuts.
  • Top with remaining tortillas.
  • In a large skillet, heat 1 teaspoon oil over medium-low.  Cook quesadillas one at a time, turning once, until browned – about 3 minutes – and adding additionally oil if necessary.
  • Cut into wedges and serve.

Recipe and image from Rachael Ray Magazine.

So what are you waiting for…Get dinner on the table!



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