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Pumpkin Quesadillas (Gluten-Free)

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


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.

Ingredients:

  • 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

Directions:
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.

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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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