For the last several years, it’s been a tradition to make pumpkin quesadillas on Halloween – they’re easy, the kids love them, and they go great with Beetroot Chili (or any chili for that matter).
- 4 oz cheddar cheese, or a mix of cheddar and jack, grated
- 1/4 cup pumpkin puree
- 1/2 tsp garam masala (or a mix of cumin and cinnamon)
- 1/2 tsp paprika
- good pinch cayenne
- salt & pepper to taste
- small corn tortillas
Heat a pan or griddle over medium high heat – I use my tawa :)
Combine cheese, pumpkin, and spices and mix well. Spread a smallish amount over a tortilla and top with another, cook on both sides, flipping, until toasty and brown. Allow to cool slightly then slice in quadrants, serve with salsa/sour cream/chili.