Pumpkin Quesadilla カボチャ入りケサディヤ

japanese cake

 After making the “super secret” pumpkin bread we were on a “pumpkin” roll. My wife came across this recipe and we tried it one day as a snack.

When we make any kind of quesadilla, instead of using the authentic one-tortilla-folded method, we usually use two tortillas mostly for efficiency. The recipe also calls for the “sauce”.

Ingredients:

  • 1 tsp canola oil (we used light olive oil)
  • 2 Tbsp finely chopped red onion
  • 1 Tbsp minced jalapeno pepper (we de-seeded and de-veined)
  • 1 small garlic clove, minced
  • 1/3 cup black beans, drained and rinsed
  • 1/4 tsp ground cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup pure pumpkin puree, canned or homemade (we used canned)
  • 1/2 tsp chipotle hot sauce, (such as Tobasco) or more to taste (we used Sriracha)
  • 1 Tbsp chopped fresh cilantro, optional
  • 1 whole wheat tortilla (We used regular wheat tortilla)
  • 1/2 cup freshly grated 50% reduced fat jalapeno cheddar cheese (We used combination of smoked cheddar, gruyere, and Manchego just because they were available, sliced)
  • we added thinly sliced roast pork

For sauce or pumpkin crema

  • 1/4 cup plain 2% Greek yogurt (we used home made from 1% milk)
  • 1 Tbsp pure pumpkin puree, canned or homemade (We used canned)
  • 1/2 tsp chipotle hot sauce, or more to taste (we used Sriracha).

Pumpkin quesadilla ingriedients

Directions:

  1. Heat oil in a medium non-stick skillet set over medium heat.
  2. Add in the chopped onion and minced jalapeno, and cook, stirring often, until softened, about 3-5 minutes. Add in the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  3. Reduce heat to medium low. Add in the drained black beans, cumin, and salt & pepper to taste. Cook, stirring often, about 2 minutes. Add in the pumpkin puree, hot sauce, cilantro (if using) and stir until warmed through, about 2 additional minutes. Transfer mixture to a bowl and wipe out skillet.
  4. Sprinkle half of the cheese evenly over 1/2 of the tortilla (we just covered with slices of cheeses). Spoon the pumpkin & black bean mixture evenly over the cheese. Top with remaining cheese and fold empty half of tortilla over filling like a book (we used two tortillas and also added thinly sliced roasted pork).
  5. Place filled tortilla into the clean skillet and cook, turning halfway through, until the cheese has melted and the tortilla is crisp, about 4 minutes total.
  6. Meanwhile, prepare the chipotle pumpkin crema: in a small bowl, whisk together the yogurt, pumpkin puree, and hot sauce until smooth and well combined.
  7. Cut the quesadilla into wedges and serve with the crema.

Pumpkin quesadilla assembry

This was mighty fine! The pumpkin went very well with the black beans making a very creamy flavorful mixture. The addition of the hot sauce in the pumpkin mixture and crema gave it a pleasant spicy buzz. BTW the crema is a must! It adds another textural element. We never would have imagined this recipe but once we found it we’ll make it again.

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