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+ servings
Pumpkin quesadillas

Masala Pumpkin Quesadillas

Shivangi Rao
By Shivangi Rao
Prep Time 15 minutes
Cook Time 25 minutes
Course Entrees, Vegetarian Dishes
Servings 2

Ingredients
  

  • 4 Positively Plantain Tortillas use code RAODYRECIPES for 20% off your order
  • 1 red onion diced
  • 1.5 cups diced red, orange and yellow peppers
  • 1/2 12 oz can pumpkin puree
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp red chili powder or cayenne
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp garlic grated
  • 1 tbsp oil of choice I use ghee or avocado oil
  • 1 cup shredded jack cheese divided I use organic valley
  • Garlic yogurt dipping sauce and chopped cilantro to serve

Garlic Yogurt Dipping Sauce

  • 2 cups European style full fat yogurt
  • 1 tbsp garlic grated
  • 1 tbsp lemon juice
  • 1/4 tsp salt or more to taste
  • 1/8 tsp black pepper

Instructions
 

  • Mix yogurt and all spices for garlic yogurt dipping sauce together until smooth. You may also use a dairy free yogurt alternative. Set aside in fridge covered.
  • Sauté onions and grated garlic on medium-high heat in high smoke point oil of choice on a pan until golden brown.
  • Add in peppers and all spices and sauté for a few minutes until cooked a bit.
  • Add in pumpkin puree and saute until well combined and cooked.
  • Heat one plantain tortilla in some oil on a large pan on medium heat.
  • Add about 2 spoons of pumpkin/veggie filling on one half of the tortilla, followed by 1/4 cup shredded cheese.
  • Fold the other half over and press down using spatula.
  • Flip over when golden brown.
  • Cook for a couple more minutes until cheese is melted and other side of tortilla is also golden brown.
  • Remove onto a plate and cut into thirds.
  • Repeat entire process with the other 3 tortillas. It should make enough for two to three servings.
  • Serve with a drizzle of garlic yogurt sauce and chopped cilantro. Enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!