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  • Jefferson Adams
    Jefferson Adams

    Pumpkin Quesadillas (Gluten-Free)

      Pumpkin quesadilas with blue corn tortillas make an excellent seasonal snack.

    Caption: Shown here with meat and cheese, pumpkin makes a great seasonal addition to quesadillas. Photo: CC--William Neuheisel

    If you're looking for a seasonal twist on a familiar favorite, then these zesty pumpkin quesadillas might be just the ticket.


    • 2 cups canned pure pumpkin puree
    • 1 teaspoon ground cumin
    • 16 corn tortillas
    • 4 ounces Cotija cheese, crumbled
    • ½ cup chopped walnuts, toasted
    • 3 tablespoons vegetable oil
    • 1 large ripe avocado
    • 1 small bunch of cilantro, chopped
    • 8 ounces of salsa of choice

    Toast walnuts in a skillet over medium heat. Toss until toasted. Set aside.

    In bowl, stir pumpkin and cumin; season.

    Spread very thinly over 8 corn tortillas.

    Sprinkle with cheese and nuts.

    Top with remaining tortillas.

    In large skillet, heat 1 tablespoon of oil to medium.

    Cook quesadillas one at a time, turning once and adding more oil between batches, until browned, about 3 minutes.

    Cut into wedges and serve with salsa of choice, chopped cilantro, as desired, and sliced avocado.


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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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