Cake, Batter, and Bowl

Halloween Pumpkin Quesadillas

Main Dishes

I apparently have a bit more Martha in me than I’ve previously appreciated because when I stumbled upon some habanero lime flour tortillas at Trader Joe’s the other night, my eyes got wide with excitement and I squealed, “they’re orange, they have bright orange tortillas!!” Before Apolinaras could ask why I was causing a commotion over tortillas, I had already dashed away in search of black beans and canned pumpkin. You see, I’d been mulling over savory Halloween treat ideas and when I saw the tortillas I was immediately inspired to make Halloween pumpkin quesadillas!!

On the ride home I brainstormed a bit and decided that I’d use a cookie cutter to cut little pumpkins out of the tortillas and then carve jack-o-lantern faces into them using a sharp knife. I already knew I wanted to stuff them with the pumpkin and black beans I had picked up, along with some shredded chicken, lime juice, and adobo sauce. But what really make me grin was when I came up with the idea to top the filling with cheese so that the cheese would cause the eye, nose, and mouth holes to “glow”! I got home and immediately went to work “carving” my pumpkins. I had so much fun making these and they’re super cute, if I do say so myself! They are the perfect treat to serve at a Halloween party and I’m already thinking it will be a fun Halloween tradition to make these every year with our (future!) kids too! Oh, and they taste great! Enjoy!

Halloween Pumpkin Quesadillas
Printable Recipe

Ingredients:
1 package Trader Joe’s Habarnero Lime Flour Bright Orange Tortillas
1 tablespoon olive oil
1 yellow onion, chopped
2 garlic cloves, minced
1 15-ounce can pure pumpkin
1 15-ounce can black beans, drained and rinsed
2 cooked boneless chicken breasts (I poached mine), shredded
Juice of one lime
1 teaspoon adobo sauce from a can of chipotle peppers (or to taste)
1 teaspoon salt
2 cups shredded cheddar cheese

Directions:
Use a pumpkin shaped cookie cutter to cut tortillas into small pumpkin shapes (I got 3 pumpkins per tortilla). Carve faces into half the pumpkins.

Heat olive oil over medium high heat in a large nonstick skillet. Add onion and sauté for 5 to 7 minutes or until tender; add garlic and cook one additional minute. Add pumpkin, black beans, shredded chicken, lime juice, adobo sauce, and salt to the pan and stir until smooth and heated through.

Preheat broiler. Place non-carved pumpkin shaped tortillas on a large greased cookie sheet. Spread filling evenly on top of the pumpkins, and top evenly with cheese. Place carved pumpkin tortillas on top and broil for 2 to 5 minutes or until cheese is melted and quesadillas are heated through. Makes 5 servings (of 3 pumpkin quesadillas each).

Nutrition: 667 calories, 24.7g fat, 6.7, 10.7g fiber, 46.4g protein per serving
Cost: $1.87 per serving

Indian Spiced Chicken and Potato Cakes

Whew, what a week! We moved and are finally mostly unpacked, although the guest bedroom is still a bit of a disaster and we need to go shopping for a few accessories (rugs, mirrors, etc). The most important room is completely organized and fully functional already...

Cheddar, Feta, and Pecorino Romano Mac & Cheese

First of all, thanks to everyone who entered my blogiversary giveaway. A few of you correctly guessed the very common ingredient I don’t like is....black pepper! In fact, when Apolinaras wants to make sure I don’t dig into his portion of mac & cheese, he’ll...

Citrus Glazed Salmon

When I got home from New Orleans this week, I found 3 salmon fillets that my hubby had defrosted in the fridge. Apolinaras is a great cook and loves to grill and throw meals together with whatever is laying around. Because he doesn’t ever follow recipes or write...

Caramelized Shallot and Crispy Sage Macaroni and Cheese

Happy Halloween! We’re currently putting the final touches on Apolinaras’ costume and I’m hoping I can convince him to let me post a few pictures, but I don’t want to push my luck too much. I’m very excited that I even convinced him to dress up - this is only his...

Roasted Butternut Squash and Spinach Penne Pasta

I’ve been looking forward to this week for awhile now, because I get to see my good friend Susie not once, but twice, in two different cities! Susie is one of my best friends from college. We initially bonded as partners in organic chemistry lab, where we amused...

Avocado Chicken Cakes

I hope everyone had a great holiday weekend! Ours was very relaxing. I finally found our ice cream maker and whipped up a yummy strawberry-mango sorbet. We also had a date at Costco (Am I the only one that considers going to Costco together a date?), and came home...

Pear Glazed Salmon with a Potato, Parsnip, and Bacon Hash

Some foods are so versatile that they are perfect for breakfast, lunch, or dinner. Bacon is definitely one of these ingredients, but I just realized that hash browns also fall into this category. Shreds of crispy golden brown fried potatoes just make everything...

Cajun Shrimp Pasta

Whenever I think of Cajun pasta, I think of Emeril. Remember when he was on the Food Network 24/7? I became a big fan of his after visiting his restaurant NOLA in New Orleans with my good college friends Susie and Britt over New Year’s 2002. I remember enjoying a...