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.