7 Simple Pumpkin Quesadilla Recipes

Classic Pumpkin and Cheese Quesadilla

Pumpkin and cheese quesadillas are a delightful fusion of savory and sweet flavors, perfect for a cozy meal or snack. The creamy texture of pumpkin combined with gooey melted cheese creates a satisfying dish that can be enjoyed any time of the year, particularly during the fall season. This easy recipe is quick to prepare and can be customized with your favorite herbs and spices.

Ingredients	Quantity
Flour tortillas	4
Pumpkin puree	1 cup
Shredded cheese (e.g., cheddar, mozzarella)	1 cup
Olive oil	2 tablespoons
Ground cumin	1 teaspoon
Garlic powder	1 teaspoon
Salt	To taste
Pepper	To taste
Fresh cilantro (optional)	For garnish

Cooking Instructions

In a mixing bowl, combine pumpkin puree, shredded cheese, ground cumin, garlic powder, salt, and pepper. Mix well.
Heat a skillet over medium heat and add 1 tablespoon of olive oil.
Place one flour tortilla in the skillet and spread half of the pumpkin and cheese mixture evenly over the tortilla.
Top with another tortilla and cook for about 3-4 minutes on each side or until golden brown and the cheese is melted.
Repeat the process for the remaining tortillas and filling.
Slice the quesadillas into wedges and garnish with fresh cilantro if desired. Serve warm. Enjoy!

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Spicy Pumpkin and Black Bean Quesadilla

Spicy pumpkin and black bean quesadillas are a deliciously hearty dish that combines the earthy flavors of pumpkin and black beans with a spicy kick. This recipe is perfect for those looking to enjoy a vegetarian meal that’s packed with protein and flavor. The combination of spices elevates the quesadillas, making them a satisfying option for lunch or dinner.

Ingredients	Quantity
Flour tortillas	4
Pumpkin puree	1 cup
Canned black beans (drained and rinsed)	1 cup
Shredded cheese (e.g., pepper jack, cheddar)	1 cup
Olive oil	2 tablespoons
Ground cumin	1 teaspoon
Chili powder	1 teaspoon
Garlic powder	1 teaspoon
Salt	To taste
Pepper	To taste
Fresh cilantro (optional)	For garnish

Cooking Instructions

In a mixing bowl, combine pumpkin puree, black beans, shredded cheese, ground cumin, chili powder, garlic powder, salt, and pepper. Mix until well combined.
Heat a skillet over medium heat and add 1 tablespoon of olive oil.
Place one flour tortilla in the skillet, spread half of the pumpkin and black bean mixture on top, and then cover it with another tortilla.
Cook for about 3-4 minutes on each side until golden brown and the cheese has melted.
Repeat the process with the remaining tortillas and filling.
Slice the quesadillas into wedges and garnish with fresh cilantro if desired. Serve warm and enjoy!

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Pumpkin and Spinach Quesadilla With Feta

Pumpkin and spinach quesadilla with feta is a flavorful and nutritious vegetarian dish that combines the sweetness of pumpkin with the earthiness of spinach and the tangy taste of feta cheese. This easy-to-make quesadilla is perfect for a quick weeknight meal or a satisfying lunch, offering a delightful combination of textures and tastes.

Ingredients	Quantity
Flour tortillas	4
Pumpkin puree	1 cup
Fresh spinach (chopped)	2 cups
Crumbled feta cheese	1 cup
Olive oil	2 tablespoons
Ground nutmeg	1/2 teaspoon
Salt	To taste
Pepper	To taste

Cooking Instructions

In a mixing bowl, combine pumpkin puree, chopped spinach, crumbled feta, ground nutmeg, salt, and pepper, and mix well.
Heat a skillet over medium heat and add 1 tablespoon of olive oil.
Place one flour tortilla in the skillet, spread half of the pumpkin and spinach mixture on top, and then cover with another tortilla.
Cook for about 3-4 minutes on each side until golden brown and the feta has slightly melted.
Repeat the process with the remaining tortillas and filling.
Slice the quesadillas into wedges and serve warm. Enjoy!

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Sweet Pumpkin and Apple Quesadilla

Sweet pumpkin and apple quesadilla is a delightful twist on the classic dish that brings together the natural sweetness of pumpkin and the tart crunch of apples, all wrapped in a warm tortilla. This dessert-inspired quesadilla is perfect for a cozy fall snack or a unique addition to your brunch menu, bringing warmth and comfort with every bite.

Ingredients	Quantity
Flour tortillas	4
Pumpkin puree	1 cup
Granny Smith apples (sliced)	1 cup
Brown sugar	2 tablespoons
Cinnamon	1 teaspoon
Nutmeg	1/2 teaspoon
Butter	2 tablespoons
Powdered sugar (for dusting)	Optional

Cooking Instructions

In a mixing bowl, combine pumpkin puree, brown sugar, cinnamon, and nutmeg until smooth.
Heat a skillet over medium heat and melt 1 tablespoon of butter.
Place one flour tortilla in the skillet, spread half of the pumpkin mixture on top, add half of the sliced apples, and cover with another tortilla.
Cook for about 3-4 minutes on each side until golden brown and crispy, adding more butter if necessary.
Repeat with the remaining ingredients to make a second quesadilla.
Slice into wedges, dust with powdered sugar if desired, and serve warm. Enjoy!

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Savory Pumpkin Quesadilla With Bacon

Savory pumpkin quesadilla with bacon is a delightful blend of flavors that combines the earthy sweetness of pumpkin with the rich, smoky taste of crispy bacon. This hearty dish is perfect for lunch or dinner, offering a comforting twist on the traditional quesadilla that is sure to satisfy your cravings.

Ingredients	Quantity
Flour tortillas	4
Pumpkin puree	1 cup
Cooked bacon (chopped)	1 cup
Sharp cheddar cheese (shredded)	1 cup
Onion (finely chopped)	1/2 cup
Olive oil	1 tablespoon
Cumin	1/2 teaspoon
Salt	To taste
Black pepper	To taste

Cooking Instructions

In a skillet, heat olive oil over medium heat and sauté the chopped onion until translucent.
Add the cooked bacon, pumpkin puree, cumin, salt, and black pepper. Cook until heated through, stirring to combine.
Remove the mixture from the heat and set aside.
In the same skillet, place one flour tortilla, spread half of the pumpkin and bacon mixture on top, and sprinkle half of the cheddar cheese before covering with another tortilla.
Cook for about 3-4 minutes on each side until golden brown and the cheese is melted, adding more oil if necessary.
Repeat with remaining ingredients to make a second quesadilla.
Slice into wedges and serve warm. Enjoy!

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Pumpkin, Goat Cheese, and Rosemary Quesadilla

Pumpkin, goat cheese, and rosemary quesadilla is a unique and flavorful dish that beautifully marries the sweet and creamy elements of pumpkin and goat cheese with the aromatic notes of fresh rosemary. This quesadilla is perfect for a light lunch or a sophisticated snack, offering a delightful twist on the traditional Mexican favorite.

Ingredients	Quantity
Flour tortillas	4
Pumpkin puree	1 cup
Goat cheese (crumbled)	1 cup
Fresh rosemary (chopped)	1 tablespoon
Olive oil	1 tablespoon
Salt	To taste
Black pepper	To taste

Cooking Instructions

In a bowl, mix the pumpkin puree with crumbled goat cheese, chopped rosemary, salt, and black pepper until well combined.
In a skillet, heat olive oil over medium heat.
Place one flour tortilla in the skillet, spread half of the pumpkin and goat cheese mixture on top, and then cover with another tortilla.
Cook for about 3-4 minutes on each side until golden brown and the cheese is heated through.
Repeat with remaining ingredients to make a second quesadilla.
Slice into wedges and serve warm. Enjoy!

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Vegetarian Pumpkin and Kale Quesadilla

Vegetarian pumpkin and kale quesadilla is a hearty and nutritious dish that combines the earthy flavors of pumpkin with the vibrant, slightly bitter notes of kale. This delightful vegetarian option makes for a filling lunch or a satisfying dinner, perfect for any season but especially enjoyable during the fall months.

Ingredients	Quantity
Flour tortillas	4
Pumpkin puree	1 cup
Kale (chopped)	2 cups
Cheddar cheese (shredded)	1 cup
Olive oil	1 tablespoon
Garlic (minced)	2 cloves
Salt	To taste
Black pepper	To taste

Cooking Instructions

In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
Add chopped kale and cook until wilted, about 3-4 minutes.
In a bowl, mix sautéed kale with pumpkin puree, salt, and black pepper until well combined.
Place one flour tortilla in the skillet, spread half of the pumpkin and kale mixture on top, and cover with another tortilla.
Cook for about 3-4 minutes on each side until golden brown and the cheese is melted.
Repeat with remaining ingredients to make another quesadilla.
Slice into wedges and serve warm. Enjoy!