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Hello everyone! I am back with another delicious fall recipe. It is another fantastic way to use pumpkin! I have to say, these quesadillas were amazing. I will probably make them again soon because they were ooey, gooey, cheesy, happy goodness.
Now, I grew up in Arizona. What this means is I grew up with a little something called a cheese crisp. If you aren't from Arizona, you probably don't know what a cheese crisp is, so let me explain it to you. A cheese crisp is a flour tortilla with shredded cheese on top. You pop that baby in the microwave until the cheese melts. Mmmmm, cheese crispy goodness.
"Wait a minute! That is a quesadilla!" I know, I hear you. Here is the thing, in my mind, a quesadilla always requires something additional, beyond just cheese. Melted cheese atop a tortilla is a cheese crisp. You add some chicken and fold the tortilla over, you've got yourself a quesadilla.
Maybe it doesn't make any sense to you, but that is the way it is.
These pumpkin quesadillas are savory, delicious, and full of flavor!
I am going to make one edit to this recipe card because I forgot to include one key ingredient: one can of Rotel. I used mild because quite honestly I am a wimp when it come to spice. You use whichever level of heat you prefer. You could even kick it up a notch with some chili powder or hot sauce if you'd like. Make this pumpkin quesadilla as spice or as not spice as you'd like. I can promise you, it is full of delicious flavor and you are going to devour them!
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!