Irresistibly Cheesy Pumpkin Quesadilla You’ll Crave

This Pumpkin Quesadilla combines creamy pumpkin and melted cheese for a comforting and quick meal, perfect for busy nights.

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizers

Cuisine American

Servings quesadillas

Calories 300 kcal

Equipment

skillet

Ingredients

For the Filling

1 cup Pumpkin puree Use pure pumpkin, not pie filling
1 cup Shredded cheese Blend of mozzarella and cheddar
1 cup Black beans Optional, add for nutrition
1 teaspoon Cumin Adjust to taste
1 teaspoon Smoked paprika Adjust to taste

For Assembly

4 large Flour tortillas For easy folding
2 tablespoons Olive oil or butter For cooking
1 cup Sour cream For serving

Instructions

Step‑by‑Step Instructions for Pumpkin Quesadilla

Preheat skillet over medium heat and lightly grease with olive oil or butter.
In a bowl, combine pumpkin puree, shredded cheese, black beans, and spices. Stir until blended.
Place a tortilla in the skillet, add filling, sprinkle cheese, fold, and cook until golden brown.
Flip the quesadilla, press down, and cook until crispy and golden.
Remove from heat, slice into wedges, and serve with sour cream.

Notes

For best flavor, use quality pumpkin puree and avoid overstuffing the quesadillas.

Nutrition

Serving: 1quesadillaCalories: 300kcalCarbohydrates: 35gProtein: 12gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 400mgPotassium: 250mgFiber: 5gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Keyword autumn recipe, Cheesy, Easy Dinner, Pumpkin Quesadilla, quick meal, Vegetarian

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