1 cup canned pumpkin puree (not pumpkin pie filling)
1 tsp ground cumin
4 oz goat cheese, crumbled
½ cup walnuts, chopped & toasted
Vegetable oil or cooking spray.
Instructions
In a small bowl combine pumpkin puree & cumin, mix well.
Lay out 4 tortillas and spread the pumpkin mixture equally over each.
Sprinkle with goat cheese and chopped walnuts and top with remaining tortillas.
In a large skillet heat up ½-1 tbsp vegetable oil over medium-low heat or thoroughly coat pan with cooking spray. Cook each quesadilla separately oiling between each quesadilla if necessary.
Cook each quesadilla for 3-5 minutes on each side or until lightly browned.
Cut into wedges if desired.
Serve & Enjoy!
Notes
* Serve alongside a savory soup or salad for a complete meal.
* Substitute cinnamon or nutmeg for the cumin to create a sweeter version of this quesadilla.
* Add a tablespoon or two of mozzarella cheese to each if you prefer a more traditionally gooey cheesy quesadilla.
Recipe by How to Have it All at https://www.howtohaveitall.net/pumpkin-quesadillas-recipe/