Pumpkin Quesadillas

Prep time 5 minutes | Cooking time 10 minutes

Serves 2 - 4

Try this recipe for a fall twist on a Mexican staple. Adding pumpkin puree to your quesadilla adds fiber and nutrition and will leave you feeling full longer!

This is a great recipe to let the kids help and perfect for an easy and seasonal lunch. 

Vegetarian

Ingredients

• 1 cup pumpkin puree

• 1/2 teaspoon ground cumin

• 1/2 teaspoon sea salt

• Juice of 1/2 lime

• 1 tablespoon coconut oil

• Widmer Jalepeno Pepper Cheddar or Mexican Chihuahua cheese

• 10 inch whole wheat tortillas 

• Optional: onions, jalepeno peppers, cilantro, greek yogurt

Directions

• Combine pumpkin puree, cumin, and sea salt in sauce pan. Heat until warm.

• When warm, spread pumpkin puree mixture on torilla.

• Shred or slice cheese on place evenly on pumpkin mixture

• Place another tortilla on top of cheese or fold tortilla in half (depending on how many are being served)

• Heat pan with coconut oil over medium-high heat and cook quesadilla 3-5 minutes on each side.

• Remove from heat. Squeeze lime over quesadilla, top with onions, jalepenos, cilantro or greek yogurt as desired.