How many of you spend Thanksgiving dinner worrying about the kids not enjoying what has been prepared? Let us help you host Thanksgiving without a hitch by including these kid-friendly, festive quesadillas.
Serving Size: 2 to 4
Ingredients:
1 medium pumpkin (approximately 1 pound) OR 1 cup canned pumpkin puree
1/2 teaspoon fine sea salt
2 tablespoons coconut oil
1 small yellow onion, diced
1 small jalapeño pepper, seeded and diced
1/2 teaspoon ground cumin
1 1/2 cups shredded mozzarella cheese
4 (8-inch) whole wheat flour tortillas
1/2 cup cilantro, minced
Ingredients for the Savory Lime + Jalapeno Yogurt:
1 cup plain yogurt (we prefer full fat)
1 tablespoon lime juice
1/2 teaspoon lime zest
1/2 teaspoon ground cumin
1 jalapeño, diced (remove seeds to reduce heat for the kids)
Pinch of fine sea salt
Directions:
Homemade Pumpkin Puree: Peel, seed and cut the pumpkin into 1-inch cubes, this will provide approximately 1 1/2 cups cubed pumpkin. Bring a large saucepan of lightly salted water to a boil. Add the pumpkin cubes and cook until pumpkin is fork tender, close to 8 to 10 minutes. Drain and set aside to cool for about 10 minutes. Once pumpkin is cool enough to handle, place it in a blender/food processor along with the 1/2 teaspoon of salt and process until smooth. You should have about 1 cup of puree. The puree can be prepared several days in advance. Please note 1 cup of canned pumpkin puree can be used as a subsitute.
Yogurt Dip: Combine all of the ingredients in a bowl and whisk until smooth. Adjust seasonings as needed. Refrigerate until ready to serve.
Quesadillas:Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Stir in the onion, jalapeño and ground cumin. Saute, stirring occasionally, until tender, approximately 8 minutes. Remove from skillet.
Spread the pumpkin puree over 1/2 of each tortilla. Top with onion and pepper mixture followed by the cheese, divided evenly among all the tortillas. Fold each tortilla in half.
Wipe down the skillet and heat remaining coconut oil over medium-high heat. Cook the quesadillas for 3 to 5 minutes per side. Serve immediately with savory lime-jalapeño + yogurt dip and top with minced cilantro.
Happy Thanksgiving!
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