Hold on to your seats SPC readers: It's pumpkin season. I'm a major fan of the vegetable and love to insert it into just about any recipe. A quick review of our archives will reveal my addiction. Last year, I turned out pumpkin-gingerbread pancakes, pumpkin mac and cheese, pumpkin muffins, pumpkin french toast and more. So here we are doing it again, working the vitamin A, C and E vegetable into any dish. Scarlett and I pulled these quesadillas together one night when I had all of 15 minutes to get dinner together. In this case, I substituted a can of pumpkin instead of cooking my own. (Be sure it's 100% pumpkin and not pie mix.) I warmed the puree and then mixed in the seasoning. It was a short cut that saved me 20 minutes. However, I normally love to prepare my own pumpkin and it definitely is a bit tastier. Either way, you have a delicous vitamin-rich dinner in a pinch.
Pumpkin, Feta and Cilantro Quesadilla
3 cups 1 1/2 inch cubes peeled, seeded sugar pumpkin
1 tablespoon chili powder
12 flour tortillas
10 ounces feta cheese, crumbled
1 cup coursely chopped, fresh cilantro
1 tablespoon canola oil
1 cup sour cream
Cook pumpkin in a large sauce pan of boiling water until tender, about 10 minutes. Drain and cool. While pumpkin is warm, transfer to processor; puree until smooth. Stir in chili powder and season with salt and pepper.
Divide pumpkin mixture among 6 tortillas and spread evenly. Sprinkle with feta and cilantro. Cover with second tortilla.
Heat a large skillet over medium heat. Cook quesadillas on each side until warm and browned, about 1 minute per side. Serve with sour cream.
I found some flax tortillas at my local organic shop that I couldn't wait to try with these. However, Scarlett enjoyed a sprouted grain tortilla. She also made her own. I did have to encourage her to add enough ingredients though. Why are kids generous with splattering paint everywhere but when it comes to dressing their own personal pizza, spreading jam on bread or building a quesadilla they put two small pieces on something and call it a day? Anyone?
I served these along side some baked chip and a black bean dip. All I needed was a margarita. Did you hear that Bethenney Frankel? Please send a case of SkinnyGirl when you have a second. Thank you.