Who said Mexican food can’t have roasted Japanese pumpkin and Greek cheese in it? Nobody, that’s who. And hey, worse things have happened to Mexican food before.
Pumpkin quesadillas aren’t the usual gooey, cheesy affair – believe me, there’s a place in my heart for that, but today pumpkin wins out.
These are hearty yet simultaneously light and pack a little unexpected punch with the help of some cayenne pepper. The pumpkin (I chose a sweet Japanese/Kabocha) plays off many cheese choices nicely – if I didn’t have feta, I would have used a goat cheese, an aged cheddar or some parmesan.
In conclusion: be a rebel, make a multicultural quesadilla of your own. Do it.
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