If you’re ever to run into me at a Mexican restaurant, you will find me eating quesadillas. Some may say I’m missing out on fajitas, enchiladas, and more but I beg to differ. And on weeknights at home when we deem it Mexican for dinner I always pull together homemade quesadillas with a twist!
Sometimes it’s a new vegetable, sometimes it’s an extra spicy salsa on top but one ingredient that is always included in cheese. That’s why you will find Cacique® cotija cheese in my fridge at all times! It’s the perfect complement to any quesadilla combination I cook up, and is especially delicious in this recipe for pumpkin quesadillas.
If you’re a fan of spreading pinto beans all over your tortillas, I promise you won’t miss it with my pumpkin substitute in this recipe! Pumpkin adds more fiber and vitamin A to this veggie forward dish and pairs perfectly with the spinach, mushrooms and cotija cheese, for a unique twist on a Mexican classic. This recipe is also great if you have an open can of pumpkin and are wondering what to do with the rest of it–just made sure you pick up some Cacique® cheese too. Nothing melts on top better!
I topped the quesadillas with some bacon guacamole, but for a completely vegetarian option, omit the bacon. Avocado is a great source of healthy fats and key vitamins. I think it’s safe to say you can’t have Mexican without avocado or cotija cheese, another reason why this recipe will become a weeknight staple at your house once you try it!
WHAT YOU NEED
- 4 small flour tortillas
- ½ cup Cacique® Cotija cheese
- 2 cups spinach
- 1 cup sliced mushrooms
- 1 tbsp. olive oil
- ¼ cup pumpkin puree
- 1 tsp. crushed red pepper flakes
- Salt and pepper to taste
- For bacon guacamole:
- 1 ripe avocado
- ¼ cup lemon juice
- 2 tsp. garlic powder
- 2 tbsp. olive oil
- 2 tsp. crushed red pepper flakes
- 1 strip cooked bacon
HOW TO MAKE IT
- To prepare tortillas, spread pumpkin puree on top. In a medium-sized pan sauté spinach and mushrooms in olive oil. Add spinach and mushroom mix on top of pumpkin. Sprinkle Cacique® cojita cheese crumbles on top with crushed red pepper flakes and salt and pepper.
- In a small bowl mash avocado, add olive oil, lemon juice, garlic powder, and red pepper flakes. Stir and continue mashing to combine. Top with finely chopped bacon pieces.
- In the sauté pan on medium heat warm filled tortillas flipped after a few seconds until lightly browned on each side. Top hot quesadillas with additional Cacique® cojita cheese, bacon guacamole and enjoy!