Halloween "Jack-O-Lantern" Pumpkin Quesadillas
These Halloween Pumpkin Quesadillas are the cutest and most delicious dinner idea for fall. These Jack-O-Lantern 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
Pumpkin Cookie Cutter
- 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
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.
Pumpkin Quesadilla Variations
Top Tips For Making Homemade Halloween Pumpkin Quesadillas
- 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!
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