SUGAR PUMPKIN, FETA, AND CILANTRO QUESADILLAS
Provided by Ross Dobson
Categories Appetizer Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Lunch Feta Pumpkin Fall Poker/Game Night Healthy Potluck Cilantro Tortillas Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cook pumpkin in large saucepan of boiling salted water until tender but not falling apart, about 10 minutes. Drain and cool 10 minutes. While pumpkin is still warm, transfer to processor; puree until smooth. Stir in jalapeño; season with salt and pepper.
- Divide pumpkin mixture equally among 6 tortillas (about 1/4 cup per tortilla) and spread evenly. Sprinkle feta over each. Top each with 1/4 cup cilantro and sprinkle with black pepper. Top with second tortilla.
- Heat heavy large skillet over mediumhigh heat. Cook quesadillas until golden and dark char marks appear, about 1 minute per side. Serve with lime wedges.
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Tilak Sinjali
[email protected]Looks delicious!
Joseph Paz
[email protected]Will definitely try this!
Malada Khangwelo
[email protected]Yum!
Taekookie4life
[email protected]Meh.
Trey Rambo
[email protected]These quesadillas were a disaster! The tortillas were soggy and the filling was bland. I followed the recipe exactly, so I'm not sure what went wrong. Maybe I just don't like pumpkin in quesadillas.
Author Johnson
[email protected]These quesadillas were a bit too sweet for my taste. I think I would have preferred them with less sugar pumpkin or maybe even no sugar pumpkin at all. Otherwise, they were good.
Bilumasalago
[email protected]Not a fan of pumpkin in savory dishes, but these quesadillas were surprisingly good! The pumpkin added a subtle sweetness that I really enjoyed. The feta and cilantro were also great additions. I would definitely make these again.
Matthew Epps
[email protected]These quesadillas were easy to make and very tasty. I used a store-bought rotisserie chicken instead of cooking my own, and it worked out great. I also added a bit of chili powder to the filling for a little extra spice. Will definitely make these ag
abbie griffin
[email protected]I followed the recipe exactly and the quesadillas turned out perfectly. The flavors of the pumpkin, feta, and cilantro complemented each other perfectly. I served them with guacamole and sour cream, and they were a delicious and satisfying meal.
Dora Reyes
[email protected]These quesadillas were a hit with my family! The sugar pumpkin added a unique sweetness that balanced out the tangy feta and cilantro. The tortillas were crispy and golden brown, and the filling was flavorful and gooey. I will definitely be making th