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Live, Laugh & Learn with Lillyan: Southern Pumpkin

By Lillyan Baker

Pumpkin-Cilantro Quesadillas

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.

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