arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Pumpkin Quesadillas

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 2 as an appetizer and 1 as an entree.

Ingredients

1 cup pumpkin/squash cut into 1/2 inch cubes

1 teaspoon oil

2 Tablespoons chipotle peppers in adobe sauce (chopped)

1/4 cup black beans

1 jalapeño (chopped)

1 green onion (chopped)

1 teaspoon butter

1 handful cheese (grated, Cheddar cheese and/or Monterey Jack cheese)

2 large tortillas

Adapted From: Closetcooking.com

Description
Sweet pumpkin, fiery chipotles and gooey cheese combine in this savory dish.

Preparation
Preheat oven to 400F. Toss the pumpkin in the oil and chipotle peppers to coat.

Roast in oven until caramelized, about 30 minutes, tossing after 15 minutes.

Mix the squash, black beans, jalapeno and green onion.

Melt a touch of butter in a pan.

Place a tortilla in the pan and top with the pumpkin mixture, the cheese and the remaining tortilla.

Fry until both sides are golden brown and the cheese has melted. 

(Tip: Place a plate on top of the quesadilla in the pan and flip so that it ends up on the plate and then slide it back onto the plate to flip it.)