Pumpkin Quesadilla Recipe
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Servings: 6
Ingredients:
Foldit® Artisan Flatbread
4 oz mozzarella cheese or Monterey Jack (thinly sliced)
4 oz cheddar cheese, thinly sliced
Directions:
Preheat oven to 425 degrees.
For the pumpkin: Using a sharp paring knife, cut a pumpkin face into one side of each flatbread. Reserve the larger pieces to create stems (if desired).
Place a layer of Monterey Jack or mozzarella on the opposite side of the flatbread (the one without the face cut into it). Then layer with cheddar cheese.
Fold the flatbread so that the cheddar is showing through the pumpkin face. Place in the oven and bake for 3-5 minutes. Remove and gently press on the face so that the cheese oozes through the cutouts. Serves 6.
Notes:
Recipe Tips:
The Foldit® Artisan Flatbread tastes great as a pumpkin quesadilla, but you can also create this cute pumpkin using a regular tortilla.
Add some of your favorite quesadilla ingredients such as shredded chicken, onions, diced bell peppers, corn, jalapenos, etc…
STORE leftovers wrapped in aluminum foil or place in a Ziploc. Keep in the fridge for 2-3 days or freezer for 1-2 months.
Reheat your pumpkin quesadilla in the oven or microwave.
Nutritional Facts:
Serving: 6g | Calories: 243kcal | Carbohydrates: 23g | Protein: 13g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 450mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 317IU | Calcium: 266mg | Iron: 1mg
Recipe courtesy of Lil Luna.com