Introduction
Pumpkin Quesadillas turn fall’s favorite squash into a cheesy, savory star. Quick, crispy, and flavorful, they prove pumpkin isn’t just for pies or lattes.
Q: Are pumpkin quesadillas sweet?
A: No—seasonings and cheese keep them savory, with only natural pumpkin sweetness.
Ingredients
- 1 cup pumpkin puree (unsweetened; roasted butternut squash also works)
- 1.5 cups shredded cheese (Monterey Jack, Mexican blend, or cheddar)
- 4 large flour tortillas (or corn for gluten-free)
- 1/4 cup red onion, finely diced
- 2 tbsp cilantro, chopped
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- Salt & pepper to taste
- 1 tbsp oil or butter
Q: Can I use fresh pumpkin?
A: Yes, roast and puree pumpkin; drain extra liquid before mixing.
Prep & Cook Time
Prep: 10 min • Cook: 15 min • Total: 25 min — ~15% quicker than a baked casserole.
How to Make Pumpkin Quesadillas
Step 1 – Make the filling
Mix pumpkin puree, cheese, onion, cilantro, cumin, chili powder, garlic powder, salt, and pepper until combined.
Step 2 – Assemble
Spread 1/2 cup filling on half a tortilla, fold to form crescent. Repeat. Don’t overfill to avoid breakage.
Step 3 – Cook
Heat oil/butter in skillet over medium. Cook quesadillas 3–4 min per side until golden and cheese melts. Slice and serve hot.
Q: Can I air fry them?
A: Yes, 375°F/190°C for 5–7 minutes, flipping once, yields crispy tortillas.
Nutritional Info
Per quesadilla: 320–380 kcal • 15–20 g protein • 18–25 g fat • 28–35 g carbs • 4–6 g fiber • 400–550 mg sodium
Check USDA FoodData Central for detailed pumpkin nutrition.
Healthy Alternatives
- Gluten-free: corn tortillas
- Dairy-free: plant-based cheese + olive oil
- Lower sodium: low-sodium puree and less added salt
- Boost veggies: add spinach or peppers
Q: Best vegan version?
A: Use corn tortillas, dairy-free cheese, and olive oil for cooking.
Serving Suggestions
- With sour cream, Greek yogurt, or guacamole
- Serve with Green Goddess Salad
- Pair with Pumpkin Hummus Dip
Common Mistakes
- Overfilling: causes bursting
- Heat too high: burns tortillas before cheese melts
- Watery puree: drains tortilla; ensure thick puree
- Not pressing: gently press with spatula for even crisping
Storage & Reheating
Refrigerate in airtight container 3 days. Reheat in skillet 2–3 min per side. Freeze (cooked or uncooked) up to 1 month, wrap tightly. Thaw before reheating.
Q: Best way to reheat?
A: Skillet or oven at 350°F/175°C keeps crispness. Avoid microwave.
Conclusion
Pumpkin Quesadillas are a quick, cheesy, and satisfying fall recipe—perfect for dinners, snacks, or appetizers. Easy to make, endlessly adaptable, and always crowd-pleasing.
FAQ
Q: Can I add meat?
A: Yes—shredded chicken, turkey, or cooked chorizo works well.
Q: Which tortillas are best?
A: Flour tortillas crisp well; corn gives authentic GF texture.
You Might Also Like
- Creamy Butternut Squash Pasta
- Pumpkin Ravioli with Sage Butter
- Fluffy Pumpkin Pancakes
- Chicken & Pumpkin Quesadillas – Food Network
- Quesadilla Ideas – Allrecipes
Food lover & recipe creator sharing simple, protein-rich recipes for busy lives.