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Pumpkin Spinach QuesadillasPumpkin Spinach Quesadillas
Pumpkin Spinach Quesadillas
Pumpkin Spinach Quesadillas
A healthy take on cheese quesadillas. Made with fresh pumpkin and spinach, this dinner is packed with nutrients, too!
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Pumpkin Spinach Quesadillas
Pumpkin Spinach Quesadillas
Prep Time20 Minutes
Servings6
Cook Time60 Minutes
Ingredients
1 small pie pumpkin, peeled, seeded and cut into ¼-inch-thick slices
6 cloves garlic, peeled and halved
2 small onions, chopped into eighths
2 tablespoons olive oil
2 tablespoons maple syrup
6 large whole wheat tortillas
8 ounces Monterey Jack cheese, shredded
Fresh baby spinach
Directions
  1. FOR THE FILLING: Heat oven to 350 F.
  2. Toss pumpkin, garlic and onions with olive oil. Layer in a large baking dish and drizzle with maple syrup. Bake for 20 minutes.
  3. Stir once, then continue baking for another 20 minutes or until all ingredients are soft and slightly browned. Let cool. If making filling ahead of time, store in an airtight, refrigerated container.
  4. FOR THE QUESADILLAS: Heat a large nonstick pan to medium-high heat. Place one tortilla in the pan.
  5. Once the tortilla has heated, sprinkle with one sixth of the cheese. Layer a third of the pumpkin mixture over the tortilla.
  6. Layer on spinach, then sprinkle with more cheese. Top with a second tortilla, pressing lightly to compress the quesadilla.
  7. Reduce heat to low, cover pan and heat through until cheese has melted.
  8. When tortilla is lightly brown, flip and brown other side. When done, remove from pan and cut into wedges. Repeat process with remaining ingredients.
20 minutes
Prep Time
60 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
1 small pie pumpkin, peeled, seeded and cut into ¼-inch-thick slices
Not Available
6 cloves garlic, peeled and halved
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
2 small onions, chopped into eighths
Vidalia Yellow Sweet Onions
Vidalia Yellow Sweet Onions, 1.25 Pound
Huge Deal
$1.99 avg/ea was $2.86 avg/ea$1.59/lb
2 tablespoons olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
2 tablespoons maple syrup
L&B Pure Maple Syrup
L&B Pure Maple Syrup, 8 Ounce
$5.79$0.72/oz
6 large whole wheat tortillas
Joseph's Oat Bran & Whole Wheat Flour Tortillas
Joseph's Oat Bran & Whole Wheat Flour Tortillas, 9 Ounce
$3.99$0.44/oz
8 ounces Monterey Jack cheese, shredded
Crystal Farms Shredded Wisconsin Monterey Jack Cheese
Crystal Farms Shredded Wisconsin Monterey Jack Cheese, 8 Ounce
2/$6 Huge Deal
$3.00 was $3.99$0.38/oz
Fresh baby spinach
Fresh Express Baby Spinach
Fresh Express Baby Spinach, 5 Ounce
$4.49$0.90/oz

Directions

  1. FOR THE FILLING: Heat oven to 350 F.
  2. Toss pumpkin, garlic and onions with olive oil. Layer in a large baking dish and drizzle with maple syrup. Bake for 20 minutes.
  3. Stir once, then continue baking for another 20 minutes or until all ingredients are soft and slightly browned. Let cool. If making filling ahead of time, store in an airtight, refrigerated container.
  4. FOR THE QUESADILLAS: Heat a large nonstick pan to medium-high heat. Place one tortilla in the pan.
  5. Once the tortilla has heated, sprinkle with one sixth of the cheese. Layer a third of the pumpkin mixture over the tortilla.
  6. Layer on spinach, then sprinkle with more cheese. Top with a second tortilla, pressing lightly to compress the quesadilla.
  7. Reduce heat to low, cover pan and heat through until cheese has melted.
  8. When tortilla is lightly brown, flip and brown other side. When done, remove from pan and cut into wedges. Repeat process with remaining ingredients.