Pumpkin Quesadillas (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden’s Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Shown here with meat and cheese, pumpkin makes a great seasonal addition to quesadillas. Photo: CC–William Neuheisel
If you’re looking for a seasonal twist on a familiar favorite, then these zesty pumpkin quesadillas might be just the ticket.
- 2 cups canned pure pumpkin puree
- 1 teaspoon ground cumin
- 16 corn tortillas
- 4 ounces Cotija cheese, crumbled
- ½ cup chopped walnuts, toasted
- 3 tablespoons vegetable oil
- 1 large ripe avocado
- 1 small bunch of cilantro, chopped
- 8 ounces of salsa of choice
Toast walnuts in a skillet over medium heat. Toss until toasted. Set aside.
In bowl, stir pumpkin and cumin; season.
Spread very thinly over 8 corn tortillas.
Sprinkle with cheese and nuts.
Top with remaining tortillas.
In large skillet, heat 1 tablespoon of oil to medium.
Cook quesadillas one at a time, turning once and adding more oil between batches, until browned, about 3 minutes.
Cut into wedges and serve with salsa of choice, chopped cilantro, as desired, and sliced avocado.
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Published at Wed, 16 Nov 2016 16:30:00 +0000