wreckingroom (veganjill) wrote in vegancooking,

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Pumpkin Quesadillas

There is no actual queso in these festive treats, but they rock nontheless!

4 - 12" flour tortillas
1 - 15 oz. can of pumpkin
1 - onion sliced
3 - chipotle peppers (in adobo sauce) (or less if you want it less spicy)
1 tsp. sage
salt & pepper to taste
oil &/or margerine

Cook the onions over medium heat (in oil or margerine) until very brown/caramelized; set aside. Heat oil in a second pan while assembling the quesadillas. Evenly distribute pumpkin, onions, chipotles, sage, salt and pepper between the tortillas. Cook the quesadillas in the oil (over medium heat) for about 2 minutes, or until browned on each side. Slice, and serve with fruit salsa.
Tags: ethnic food-mexican-tex mex, vegetables-squash-pumpkin
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