Fall Flavors: Pumpkin, Goat Cheese and Cilantro Quesadillas

It’s no secret to those closest to me, that I’m beckoning fall, the moment I spy school supplies at my local Target; fresh pencils and notebooks, reminiscent of a “fresh start”. “Back to School”, I know, such a geek, actually excited me, but not just because of the school part. Fall meant shorter days, with darkness upon us earlier, crunchy leaves beneath my feet, a cool breeze at my back, and the smell of wood burning fireplaces in my neighborhood during my walk home from school. I loved seeing a big old pumpkin on our front porch, knowing that our family would be toasting those pumpkin seeds up, in no time. You like what you like from a young age, even if you don’t know the reasons quite why yet.

I know now though, that it has everything to do with, not only utterly despising humidity, but utterly loving the feeling of a chill in the air, along with the scent of those wood burning fireplaces. My senses have always led me down the right path in life and in the kitchen, which is how I created Pumpkin Chilpotle Pesto, along with this recipe. It combines all of the things I love most about fall; the smokiness of the chilpotle makes me feel the way I did, when I smelled that first hint of a wood burning fireplace in the air, warm and cozy. The cilantro, the leaves beneath my feet, because I actually just started developing a taste for it , and the pumpkin, well need I say more, rich, hearty and warm, roasted in the oven to perfection. The goat cheese added for good measure…….

 Invite family and friends over to partake in this utterly irresistible and unique taste of the fall, prepared in mere moments, but savored all evening long, paired with a Pinot Noir and an arugula salad dressed with fresh lemon and olive oil, garnished with asiago cheese…..time for dinner, or lunch, or brunch for that matter. It’s 5:00pm somewhere

Enjoy!

Recipe  adapted from Bon Appétit, October 2009

Yield: Makes 6 servings

Ingredients

3 cups 1 1/2-inch cubes peeled seeded sugar pumpkin or butternut squash (from about half a 2-pound whole pumpkin)

1 finely chopped seeded jalapeño (about 2 tablespoons)

12 8-inch-diameter flour tortillas

1 Tin of Pumpkin Chilpotle Pesto

10 ounces feta cheese, crumbled

1 1/2 cups coarsely chopped fresh cilantro

2 limes, each cut into 6 wedges

Preparation: Roast a whole pumpkin, at 400 for anywhere from 60-90 minutes, depending on size. (Read more about roasting pumpkins). While pumpkin is still warm, transfer to processor; puree until smooth. Stir in jalapeño; season with salt and pepper.

Divide pumpkin mixture equally among 6 tortillas (about 1/4 cup per tortilla) and spread evenly on half of the tortilla. On opposite half, spread 1-2 tablespoons of Pumpkin Chilpotle Pesto. Sprinkle goat cheese over top of Pumpkin-Jalepeno mixure. Top each with 1/4 cup cilantro and sprinkle with black pepper. Fold in half to cook.

Heat heavy large skillet over medium high heat. Cook quesadillas until golden and dark char marks appear, about 1 minute per side. Serve with lime wedges. To add an extra kick to the quesedillas, mix 2 tablespoons with one cup of sour cream or cream cheese.