Pumpkin Quesadilla For One Recipes
QUESADILLAS FOR ONE OR TWO
Nice quick lunch for yourself or for you and your honey. Recipe can be cut in half to make for one. We like to add 1 or 2 of the variations, there's always something left over in the fridge to be used up, use your imagination. (the oil can be replaced with veggie cooking spray, it works just as well) Our standard is deli chicken slices, a mix of cheddar and parmesan, green pepper sticks, and chopped green onions and fresh cilantro, served with hot salsa. Yummy!!!
Provided by Derf2440
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Brush pan with oil and heat.
- Place tortilla in pan and heat on one side.
- Turn tortilla over and sprinkle with cheese, tomato and chile pepper.
- Cook until cheese melts.
- Remove tortilla to plate.
- top with guacamole or salsa if desired.
- Any one or more of the variations ingredients can be added.
- Fold in half, cut into quarters and serve hot.
PUMPKIN QUESADILLA FOR ONE!
Delicious any time of day- a perfect fall breakfast or snack. You can also add slices of bananas, raisins, or nuts for an extra treat.
Provided by Granolahead456
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix the canned pumpkin and peanut butter together in a small bowl.
- Spread the mixture on the tortilla and drizzle the honey on top. Fold the tortilla in half.
- Heat a skillet on medium-high heat and coat with non-stick cooking spray.
- Cook the quesadilla till crispy (about 3-5 minutes on each side).
- Enjoy!
Nutrition Facts : Calories 191.5, Fat 8.5, SaturatedFat 1.9, Sodium 271.8, Carbohydrate 28.2, Fiber 3.6, Sugar 21.5, Protein 5.1
SUGAR PUMPKIN, FETA, AND CILANTRO QUESADILLAS
Provided by Ross Dobson
Categories Appetizer Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Lunch Feta Pumpkin Fall Poker/Game Night Healthy Potluck Cilantro Tortillas Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cook pumpkin in large saucepan of boiling salted water until tender but not falling apart, about 10 minutes. Drain and cool 10 minutes. While pumpkin is still warm, transfer to processor; puree until smooth. Stir in jalapeño; season with salt and pepper.
- Divide pumpkin mixture equally among 6 tortillas (about 1/4 cup per tortilla) and spread evenly. Sprinkle feta over each. Top each with 1/4 cup cilantro and sprinkle with black pepper. Top with second tortilla.
- Heat heavy large skillet over mediumhigh heat. Cook quesadillas until golden and dark char marks appear, about 1 minute per side. Serve with lime wedges.
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PUMPKIN QUESADILLAS WITH BLACK BEANS AND GREEN CHILE
From shelikesfood.com
5/5 (3)Total Time 25 minsCategory Dinner
- Add pumpkin puree and spices to a small bowl and mix until combined. Heat a large pan over medium heat and spray with cooking spray or add a small amount of oil.
- Lay tortilla play and spread one half of it with a small amount of pumpkin puree and then top with desired amount of black beans, green Chile and grated cheese. Fold the other side of the tortilla over and place in the pan. I like to place them cheese side down so it melts quickly.
- Cook quesadillas for 3-5 minutes on each side, or until cheese is melted and tortilla is golden grown. Cut into triangle and enjoy!
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