These Smoky Pumpkin and Gouda Quesadillas are beyond spooky and so scrumptious. Pleasing ghosts and ghouls of all ages, the savory pumpkin filling turns gooey when combined with smoked gouda. Perfect for Halloween night!
Bring Fun To The (Halloween) Table
Growing up, my Mother was an expert at making the holidays feel special through the food she made us. An entirely green supper for St. Patrick’s Day, heart shaped pizza for Valentine’s Day…whatever the occasion, my Mom had something up her sleeve to make it fun.
I have a very good feeling that this one would be Viki-approved. Of all the holidays that she relished in, Halloween was her favorite. So, since I don’t have kiddos of my own, this Jack-O-Lantern Quesadilla is my dedication to my Mama, who has always been a kid at heart.
The Spookiest Smoky Pumpkin and Gouda Quesadilla
It doesn’t take much to make a quesadilla delicious, right? Just cheese between two tortillas?
Oh so very, very wrong.
Pumpkin gets a dose of savory deliciousness with the addition or onion, garlic, cumin, smoked paprika, and distinct chipotles en adobo. The chipotles add a layer of flavor that you never realized pumpkin was missing. Adding even more smokiness is the smoked gouda. Which, to be honest, I’m not sure I’ll ever make another quesadilla without smoked gouda cheese. It’s that amazing!
Halloween Can Still Be Special!
Halloween may look different this year for many, but that doesn’t mean it can’t feel fun, spooky, and special. Make these Smoky Pumpkin and Gouda Quesadillas for your little (and big!) goblins, but be sure they say the secret password: Trick or Treat!
Smoky Pumpkin and Gouda Quesadillas
Ingredients
- 1 Tbsp olive oil
- 1/4 cup sweet yellow onion, minced
- 1 clove garlic, minced
- 1/4 tsp cumin
- 1/4 tsp smoked paprika
- 1/8 tsp chili powder, more to taste
- Salt
- Freshly cracked pepper
- 1 cup canned pumpkin
- 1 chipotle pepper in adobo sauce
- 1/4 cup vegetable or chicken broth, as needed
- 4 large tortillas
- 1 1/2 cups shredded smoked gouda cheese
- Salsa, optional for serving
- Cilantro, optional for serving
- Sour cream or greek yogurt, optional for serving
Instructions
- Add olive oil to a medium sauce pan set over medium heat. Add minced onion and minced garlic, followed by cumin and chili powder. Saute until fragrant, about 30 seconds.
- Add canned pumpkin and chipotle in adobo sauce, stirring to combine mixture. Use vegetable or chicken stock to thin the sauce as needed, using a little bit at a time. You want the mixture to be spreadable, but not too so thin that it will spill out of the quesadilla. Taste sauce and adjust seasoning if needed. Allow to simmer for 5 minutes.
- Meanwhile, prepare tortillas. Using a paring knife, cut out desired Jack-O-Lantern faces on two of the tortillas. Set aside.
- Set oven to broil. In a lightly oiled cast iron skillet set over low heat, add one tortilla (not the one that was carved) to bottom of pan.
- Add half of the smoked gouda, followed by half of the pumpkin mixture on to tortilla. Place carved tortilla on top, spray lightly with cooking spray (you can alternatively brush with vegetable or canola oil very lightly). Transfer cast iron pan to oven, broil until top is lightly browned and cheese is melted, about 5 minutes (note that ovens are different! Watch your quesadillas closely to ensure they don't burn!).
- Remove from cast iron, and assemble other quesadilla. Serve with salsa, sour cream, and cilantro!