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!
- 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
- 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.