Halloween Quesadillas: "Jack-O-Lantern" Pumpkin
These Halloween Quesadillas are the cutest and most delicious dinner idea for fall. These pumpkin quesadillas are sure to bring a smile to your face and are perfect for kids or festive get-togethers. Filled with cheesy goodness and pumpkin between whole wheat tortillas, they are irresistible.
Servings: 4 quesadillas
Calories: 105kcal
Equipment
- Pumpkin Cookie Cutter
Ingredients
- 4 burrito sized whole wheat or spelt flour tortillas
- 1/2 cup shredded Monterey Jack Cheese or Mexican shredded cheese blend
- 2 tbsp pumpkin puree
- Olive Oil Cooking Spray
Instructions
- Use the cookie cutter to cut out 8 pumpkin shaped tortillas.
- Use the knife to cut jack o lantern faces into four of the pumpkin shaped tortillas.
- Heat a skillet or griddle over medium high heat. Spray with olive oil cooking spray. When the griddle is hot, place the remaining four pumpkin tortillas (without faces) on the griddle. Spread a little less than 1 tsp of pumpkin puree on each tortilla, top with shredded cheese and place the pumpkin tortillas with faces on top of the cheese.
- Cook for five minutes, until cheese is melted, then flip and cook an additional two to three minutes.
- Allow to cool slightly before serving.
Notes
Pumpkin Quesadilla Variations
- Add a few black beans to give yourself a boost of protein and nutrients. Plus, the beans taste really good with the cheese and pumpkin. You could do whole black beans or refried black or pinto beans.
- Adjust the variety of cheese you use. We most often use Monterrey Jack, but you could also go with mozzarella, a Mexican cheese blend, cheddar, or even Pepper Jack if you want some spice added to yours.
- If you are feeling a little extra festive and want some spice, add in some chopped jalapeños or green chiles. They both are tasty!
- Toss some fresh herbs on the quesadillas. Cilantro, oregano, or parsley would all taste great and add some color too.
- For more veggies, feel free to chop up some yellow bell peppers or poblano peppers, tomatoes, and baby spinach and add them into the quesadillas.
- It’s very important not to overstuff the quesadillas with ingredients. If you do, you will have a mess, and they will likely spill out as you are cooking them.
- It’s best to divide up the filling, so you make evenly stuffed quesadillas. They will cook better when you have the correct amount of filling too!
- Keep your skillet on medium low heat so that the cheese melts evenly and you get that nice crispy outside without burning your tortillas.
- If you have kids, get them involved in the kitchen! There are lots of easy steps to this recipe that kids as young as 3 years old can participate in - they'll have a blast making and then eating these quesadillas!
Nutrition
Serving: 1quesadilla | Calories: 105kcal | Carbohydrates: 11.9g | Protein: 4.8g | Fat: 4.9g | Saturated Fat: 2.8g | Cholesterol: 11.4mg | Sodium: 208.5mg | Fiber: 2g | Sugar: 1.3g