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!