Description

These quesadillas combine creamy canned pumpkin with warm spices and melted cheese between crisp tortillas for a cozy fall breakfast. Ready in minutes, they bring the flavors of autumn to your table with simple pantry ingredients and easy skillet cooking.

Ingredients

Scale

4 medium flour tortillas

3/4 cup canned pumpkin puree

1/2 cup shredded cheddar cheese

2 tablespoons butter, melted

1 tablespoon maple syrup

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon vanilla extract

pinch of salt

2 tablespoons cream cheese (optional)

2 tablespoons chopped toasted pecans (optional)

Instructions

1. In a bowl, stir together canned pumpkin puree, maple syrup, cinnamon, nutmeg, vanilla extract, and salt until smooth.

2. If using, fold cream cheese into the pumpkin mixture until evenly combined.

3. Lay one tortilla flat and spread half of the pumpkin filling over one half of the tortilla.

4. Sprinkle shredded cheese over the pumpkin layer, then add pecans if desired.

5. Fold the tortilla in half to enclose the filling.

6. Heat a skillet over medium heat and brush with melted butter.

7. Place the folded quesadilla in the skillet and cook 2–3 minutes until golden brown.

8. Brush the top with butter, flip, and cook another 2–3 minutes until crisp and cheese is melted.

9. Transfer to a cutting board and let rest 1 minute, then slice into wedges and serve warm.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 quesadilla
Calories: 300
Sugar: 8
Sodium: 400
Fat: 15
Saturated Fat: 8
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 35
Fiber: 3
Protein: 8
Cholesterol: 25

Keywords: pumpkin, pumpkin spice, breakfast quesadillas, fall recipes, canned pumpkin, easy breakfast, autumn breakfast, quesadilla recipes, comfort food