By Lillyan Baker

October and November in my house including pumpkin carving, pumpkin seeds and all pumpkin recipes. To give the pumpkin puree a little twist, I added home-grown jalapenos from the my garden and a sprinkle of cilantro. On a cold, fall night if the heat from the quesadilla doesn’t warm you up, the kick from the peppers will.

Pumpkin-Cilantro Quesadillas

1 can (15 oz.) pumpkin puree
1/2 c onions, chopped
1 clove of garlic, minced
1 seeded jalapeño, chopped
10 oz. shredded cheese

Flour tortillas
1 c cilantro, coarsely chopped

2 Tbsp. Extra Virgin Olive Oil
1 tsp. kosher salt
1 tsp. black pepper

1. In a medium saucepan, sweat onions and garlic  in extra virgin olive oil. Season with salt and pepper. Add in jalapeno and  pumpkin puree. Cook ingredients for an additional 5-7 minutes.

2. In another saucepan, warm one tortilla over medium-high heat. Spoon pumpkin filling onto warmed tortilla, add cheese, cilantro and an additional tortilla on top. Continue to cook quesadillas until golden.

Tags: Fall recipes, Lillyan Baker, Live Laugh and Learn with Lillyan, Mr. Appliance, MrAppliance, november recipes, pumpkin cilantro quesadillas, pumpkin quesadillas, Pumpkin Recipes, southern pumpkin, unique pumpkin recipes

This entry was posted on Wednesday, November 7th, 2012 at 5:06 pm and is filed under Holiday, Live, Laugh & Learn With Lillyan, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.
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