Pumpkin Quesadillas with Feta and Walnuts

These quesadillas are one of my favorite appetizers. And when served with a spicy arugula salad and some homemade salsa, they often make it into the rotation at my supper table. The heat from the jalepeno and the smokiness of the cumin are a great balance to the salty feta and the creamy, sweet pumpkin. And the toasted walnuts really round the whole thing out with a nice crunchy surprise.

As an added bonus, I’ve served it to kids – even with the jalepenos – and they’ve asked for seconds! I think I’ll make them tomorrow for the BIG GAME!

Ingredients

  • 1 cup roasted pumpkin, pureed (or pumpkin puree)
  • 1 jalapeño, seeded and finely chopped
  • 2 teaspoons cumin
  • 1 lime, zested and juiced
  • 1/2 cup cilantro, coarsely chopped
  • 8 eight-inch-diameter flour tortillas
  • 4 ounces reduced-fat feta cheese, crumbled
  • 1/3 cup of toasted walnuts, chopped

Directions

  • Combine pumpkin, jalepeno, cumin, lime zest and two tablespoons of juice, cilantro, and a large pinch of salt to a food processor; puree until smooth. Taste and add more salt or additional spices if necessary.
  • Divide pumpkin mixture equally among 4 tortillas and spread evenly. Sprinkle feta over each. Sprinkle with walnuts. Top with second tortilla.
  • Heat a large non-stick skillet over medium high heat.
  • Cook quesadillas until crispy, about 3 minutes per side.
Notes: To roast pumpkin, Cut the pumpkin in half and place on an aluminum foil lined baking sheet. Roast at 400 degree F for 20 – 30 minutes or until it is tender when a fork is inserted. While pumpkin is still warm, scoop the pumpkin from the skin and transfer to a food processor; puree until smooth.
You can use butternut squash in this dish but I really love the sweetness the pumpkin brings.
The easiest way to turn the quesadilla is by sliding the cooked side onto a plate, flipping in over onto your hand an sliding it back into the pan or using the plate itself to flip it over.
What you’ll need: A food processor or blender and a large non-stick skillet.
What you want to know: Each whole quesadilla is 468 calories, 19 grams of fat, 16 grams of protein, 58 grams of carbs, 3 grams of fiber, and 10 Weight Watchers points. Each slice (8 slices per quesadilla) 58 calories, 2.3 grams of fat, 2 grams of protein, 7 grams of carbs, little fiber, and 1.5 Weight Watchers points.
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2 Comments

Filed under Appetizers, Vegetarian, Weight Watchers Friendly

2 responses to “Pumpkin Quesadillas with Feta and Walnuts

  1. Pingback: Pumpkin Badge

  2. These look incredible; what a fabulous idea. I love how you incorporated the feta and walnuts with the pumpkin. I can’t wait to make these. Thank you for sharing!

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