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Pumpkin Quesadillas

Adapted By Brennan's 27 Sep 2018

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


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:

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

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.)