pumpkin quesadilla

Pumpkin and Sweet Onion Quesadilla

August 10, 2016

Recipe adapted from A Beautiful Mess

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 1 Serving
pumpkin quesadilla


1In a frying pan, heat a tablespoon of oil over medium heat.

2Slice your onion and sauté it in the oil with the brown sugar until soft; remove from heat and set aside.

3Add another tablespoon or two of oil and make sure the entire pan is coated. Lay a tortilla in the hot pan, spread half of the pumpkin puree, and sprinkle onion and cheese on top.

4Spread the other half of the pumpkin on the second tortilla and place the previous tortilla on top. Brush with a tablespoon of two of oil.

5Once the underside of the tortilla is crispy, flip the quesadilla over.

6Once the other side is crispy and all ingredients are warmed through you're done!


1Flip the quesadilla over by covering the entire pan with a cutting board and inverting it. Releasing the board, you can easily slide the quesadilla back into the hot pan.

2Oven mitts are recommended.


1/2 cup white onion, diced

1 tbsp brown sugar

4-5 tbsp olive oil

2/3 cup pumpkin puree

2/3 cup goat cheese

2 large flour tortillas