These Savory Pumpkin Quesadillas are a perfect blend of savory and sweet. Great as an appetizer for Thanksgiving, football, or just a healthy afternoon snack.
Ahh! Can you believe it’s finally Friday? Dang, I never thought we’d get here. It has been the longest week ever, and I feel like my stream of work has been nonstop. If you haven’t noticed, I’ve actually been posting every single day for the last 3 weeks, and it’s both awesome and absolutely nuts at the same time.
Having tons of new recipes, health tips, and fitness ideas to share with you has been great, but boy is it a lot of work to get a post up every day. Let’s just say I’ve been living off lots of coffee these days.
I’m not going to say much about this recipe except for the fact that it was a very pleasant surprise. I honestly didn’t think I’d like it. We made a video for this recipe, and I seriously thought I was going to have to pretend to like it or just flat out hate it. I mean, savory pumpkin? Yeah, not my thing. At least I didn’t think so!
Turns out, I don’t hate it and I actually gobbled up a whole quesadilla for lunch the next day when I photographed them.
(PS, work turning into lunch is the best thing ever!)
So here’s the deal – I’m going to hand over the rest of this post to the video we made. I’ve already said all I need to say about these amazing gems there.
If you liked the video, make sure you head on over to YouTube really quick and give it a like and subscribe so you don’t miss out on any more videos –> here’s the link where you can do all that.
Pair these quesadillas with a beer during a football game or have them served up as Thanksgiving appetizers. They’re casual enough for football, but fancy enough in taste for a holiday.
[Tweet “Have you ever tried SAVORY pumpkin? Make these your next appetizers!”]
- 6 whole wheat tortillas
- 1 cup pumpkin puree
- 2 teaspoons cumin
- 4 ounces goat cheese, (or pumpkin goat cheese if you can find it)
- 1/2 cup chopped walnuts, , toasted
- drizzle of agave or honey
- coconut oil for pan
- Mix pumpkin puree and cumin together in a bowl. Spread evenly on 3 tortillas.
- Top with goat cheese, toasted walnuts, and a drizzle of agave. Place remaining tortillas on top.
- Heat a skillet or to medium low and place a dab of coconut oil in so the quesadillas will brown up nicely.
- Once heated, brown the quesadillas on one side until brown (about 3-5 minutes), flip carefully and brown other side.
- Repeat with remaining 2 quesadillas. Cut into triangles and serve. They can be eaten right away or even at room temperature.
If you make this recipe, be sure to snap a picture, upload it to Instagram and tag me (@happyfoodholly) and use the hashtag #inspiredbyholly
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