Pumpkin in a quesadilla? Sounds sacrilegious. But there’s something about pumpkin combined with sage and goat cheese that taps into the flavors of fall. Serve with a side salad for a boost of healthy greens.
Prep time: 10 minutes / Total time: 25 minutes
Nutrition facts per serving: Calories = 406; Fat = 26 grams; Sugar = 4 grams
The vitamins and antioxidants in pumpkin transform the classic quesadilla from high fat to full of healthy flavor.
1 (15-ounce) can pure pumpkin puree
1 teaspoon ground cumin
8 (8-inch) flour tortillas
4 ounces goat cheese, crumbled
1/2 cup chopped walnuts, toasted
3 or 4 fresh sage leaves, chopped
Olive oil cooking spray
In a medium bowl, combine pumpkin puree and cumin. Evenly spread mixture on 4 tortillas. Sprinkle each with goat cheese, walnuts and sage. Top each with remaining tortillas.
Lightly coat a large skillet with cooking spray. Over medium-low heat, cook quesadillas 1 at a time, turning once and adding more spray between batches, until browned (about 3 minutes). Cut each quesadilla into wedges and serve.
Recipe adapted from rachaelraymag.com.