Pumpkin Quesadilla - From Meat On The Side
Makes one 8-inch quesadilla; serves 2
1 cup sliced romaine lettuce (¼-inch-wide) strips
¼ cup quartered cherry tomatoes
Juice of half a lime
1 teaspoon olive oil
Pinch of kosher salt
One 4½-ounce can chopped green chiles
½ cup pumpkin puree
2 tablespoons minced fresh cilantro
1 teaspoon sriracha
½ teaspoon kosher salt
2 medium flour tortillas (8 inches)
1 cup shredded sharp cheddar cheese (4 ounces)
⅓ cup finely chopped cooked chicken (2 ounces)
2 tablespoons olive oil
½ cup shredded mozzarella cheese
2 tablespoons shelled raw pumpkin seeds (not salted)
Toss the lettuce, tomatoes, lime juice, oil, and salt in a small bowl. Set aside while you make the quesadilla.
1. Preheat the oven to 400°F. Place the chiles in a small bowl. Pat them gently with a paper towel to absorb some of the liquid. Add the pumpkin, cilantro, sriracha, and salt to the bowl and stir until combined.
2. Lay one tortilla on a plate. Scatter half the cheddar over it and then spoon the chile mixture evenly over the cheese. Scatter the chicken and then the remaining cheddar over the chile mixture. Lay the second tortilla on top.
3. Heat the oil in a large oven-safe skillet. Transfer the quesadilla to the skillet and cook until the bottom tortilla is brown on the underside and crisp—about 3 minutes. Flip the quesadilla over and cook the other side the same way—for 3 more minutes.
4. Remove the skillet from the heat. Spread the mozzarella evenly over the quesadilla and sprinkle the pumpkin seeds on top. Place the skillet in the oven and cook until the mozzarella is melted and the seeds are lightly toasted—5 minutes. Top with the salad; cut into wedges and serve hot!