If you are not a big fan of pumpkin, substitute mashed sweet potatoes in place of the pumpkin. These quesadillas are delicious, easy and healthy. The apples are tart, yet sweet, and a wonderful compliment to the pumpkin/goat cheese mixture!
AIMEE FORTNEY'S PUMPKIN & CARAMELIZED ONION QUESADILLAS
1 cup pumpkin puree*
2 (to 4) ounces softened goat cheese
2 sweet onions, sliced
1 teaspoon butter
1 cup baby spinach
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 Granny Smith apple, thinly sliced
1 Tablespoon fresh sage (or thyme could be substituted), chopped
4 flour tortillas (medium to large size, to fold in half)
*any pumpkin that you do not use, you can cover your can with aluminum foil and refrigerate, OR, you can place in ice trays or small cups and freeze. Use for sauces, chili or pumpkin spice lattes or pumpkin chai lattes!
Heat your skillet to medium-high heat. Saute the onions in 1 teaspoon butter until they are caramelized in color. The longer you cook them, the sweeter they will be, and you will not need to add any sugar to them. In a small bowl, mix together the pumpkin puree (or mashed sweet potatoes) cayenne pepper, black pepper and goat cheese. Spread pumpkin mixture on one half of the tortilla. Place spinach and apple slices on top of the pumpkin, then add the caramelized onions and fold tortilla in half. Return your skillet to medium-high heat, then spray your skillet with cooking spray, and cook the quesadillas until they are crisp on each side, about 3 to 4 minutes, total.
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