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Author Notes: During the fall and winter months, I often have leftover pumpkin puree. Rather than let it sit in the fridge locked in a plastic prison to be found later and discarded (or in it's can on the shelf until next year) I try to work it into our weekday meal repertoire. To cut down on the spicy factor I would also use poblano peppers (roasted) instead of jalapenos. As with most Quesadillas the variations are endless: chipotle, black beans, cilantro, corn, tomatillos.. I have used feta cheese before to delicious tangy results. Of course, it is really wonderful with fresh roasted chunks of pumpkin! —NicoleCLang
- 1 cup pumpkin puree
- 1 jalapeno or poblano pepper, diced or in strips
- 1 small red onion, diced
- 1/2 cup Gryuere or Fontina cheese, shredded
- 4 flour tortillas
- 1 scallion sliced for garnish
- Put oven to 350. Saute onion and jalapeno in butter or oil until soft.
- Add pumpkin puree and stir it in well to the onion and pepper mixture for maybe two minutes. Take off heat.
- Layer two flour tortillas on a baking sheet. Sprinkle each liberally with shredded cheese.
- Top with pumpkin mixture, cover with remaining tortillas and bake until cheese melts and tops brown a bit. ( You can also broil for a few moments)
- Serve with sour cream or thick yogurt and top with scallions.
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