Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
Making a pumpkin quesadilla is so easy, and so delicious you will wonder why you've waited until now to make one. I always make more pumpkin than I need, so I am using the leftover pumpkin from yesterday's Fall Roasted Pumpkin Salad. This dish goes together quickly!
I use the loose ground Italian sausage for this quesadilla because I like it better than the chorizo that is used in most Mexican style dishes. Its a bit milder, and allows the pumpkin to shine a bit more. You can certainly use chorizo, just know it might overpower the pumpkin in this dish.
Quesadilla Tips
I melt a little butter in the skillet before adding the tortilla. It makes the tortilla extra crunchy and adds tremendous flavor to the dish. I also use sliced cheese instead of shredded, as the shreds sometimes don't melt all the way. It's the little things, right?
Pumpkin Sausage Quesadilla
Ingredients
- 4 tortillas
- 6 slices muenster cheese
- 1/2 pound loose Italian style sausage, fried and drained
- 1/2 cup roasted pumpkin
- 1/4 cup rinsed black beans
- 1 tablespoon butter
Instructions
- Melt butter in a large skillet. Coat the bottom of the skillet.
- Place one tortilla on the bottom of the skillet.
- Top with 1/2 of the cheese, followed by 1/2 of the sausage, beans, and pumpkin.
- Add tortilla to the top and press down with spatula.
- Let tortilla continue to cook until golden brown, then using a large spatula, flip the quesadilla over and cook until tortilla is golden brown.
- Remove from skillet to a cutting surface and cut in half. Cut each half in half.
- Cook the remaining quesadilla using the directions above.
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
More #PumpkinWeek Recipes Below:
Appetizers
- Walnut Pumpkin Baked Brie from For the Love of Food Blog
Breakfast and Breads
- Easy Pumpkin Pie Crescent Rolls from Love and Confections
- Pumpkin Butter from Cheese Curd In Paradise
- Pumpkin Chocolate Chip Muffins from Palatable Pastime
- Pumpkin Seed Granola from Eat Move Make
Mains, Salads, and Sides
- Pumpkin Quesadillas from Our Good Life
- Pumpkin Risotto with Goat Cheese & Cranberries from Sweet Beginnings
Desserts
- Almost No-Bake Pumpkin Marshmallow Pie from The Redhead Baker
- Eggnog Pumpkin Pie from The Spiffy Cookie
- Pumpkin Crepes from Cindy's Recipes and Writings
- Pumpkin Pie Dip from The Freshman Cook
- Pumpkin S'Mores Slider from A Kitchen Hoor's Adventures
- Pumpkin Upside Down Cake from A Little Fish in the Kitchen
Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.
The pumpkin with sausage is a great combination. And I'm a sucker for anything in a tortilla.
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