Pumpkin and Sausage Quesadillas #pumpkin week

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?

Yield

4

Author

Terri Steffes

Prep time

5 Min

Cook time

20 Min

inactive time

2 Min

Total time

27 Min

Print

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Pumpkin Sausage Quesadilla

A delicious, fall-inspired 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

1. Melt butter in a large skillet. Coat the bottom of the skillet.
2. Place one tortilla on the bottom of the skillet.
3. Top with 1/2  of the cheese, followed by 1/2 of the sausage, beans, and pumpkin.
4. Add tortilla to the top and press down with spatula.  
5. Let tortilla continue to cook until golden brown, then using a large spatula, flip the quesadilla over and cook until tortilla is golden brown.
6. Remove from skillet to a cutting surface and cut in half.  Cut each half in half.
7. Cook the remaining quesadilla using the directions above.

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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.