Name: Savory Pumpkin Quesadilla with Smoky Sour Cream
Prep time: 10 min
Cook time: PT-487768H34M17S
Total time: PT-487768H34M17S
Cuisine: Mexican-inspired
Ingredients: ¾ cup pumpkin puree; 1 ¼ packed cups grated Colby Jack cheese; ½ teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon chile powder; ¼ teaspoon salt; 1–2 teaspoons minced jalapeño, depending on desired spice level; ½ tablespoon chopped green onion; 2 teaspoons olive oil; 2 10″ flour tortillas; ¼ cup sour cream; 1 tablespoon freshly squeezed lime juice; ½ teaspoon smoked paprika; Fresh cilantro, for garnish; Jalapeño slices, for garnish

Why You’ll Love This Recipe

This quesadilla is packed with flavor and texture: creamy pumpkin, gooey melted cheese, and a hint of spice from cumin, coriander, chile powder, and jalapeño. The smoky sour cream adds a tangy, layered finish. It’s quick to assemble, easy to cook, and makes for a perfect vegetarian meal that feels indulgent but wholesome.

Ingredients

(Tip: Full measurements are listed in the recipe card below.)

Quesadilla Filling:

¾ cup pumpkin puree
1 ¼ packed cups grated Colby Jack cheese
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon chile powder
¼ teaspoon salt
1–2 teaspoons minced jalapeño, depending on desired spice level
½ tablespoon chopped green onion
2 teaspoons olive oil
2 10″ flour tortillas

Smoky Sour Cream:

¼ cup sour cream
1 tablespoon freshly squeezed lime juice
½ teaspoon smoked paprika

For Serving:

Fresh cilantro
Jalapeño slices

Directions

In a small bowl, combine pumpkin puree, spices (cumin, coriander, chile powder, salt), jalapeño, and green onion. Mix well.
Spread the pumpkin mixture evenly over one tortilla, then sprinkle with grated Colby Jack cheese. Top with the second tortilla to form a quesadilla.
Heat 1 teaspoon of olive oil in a skillet over medium heat. Place the quesadilla in the pan and cook for 3–4 minutes per side, or until the tortillas are golden brown and the cheese is melted. Repeat with the second quesadilla using the remaining oil.
In a small bowl, mix sour cream with lime juice and smoked paprika to make smoky sour cream.
Slice the quesadillas into wedges, serve with smoky sour cream, and garnish with fresh cilantro and jalapeño slices.

Servings and Timing

This recipe makes 2 quesadillas (serves 2–4 people).
Preparation time: 10 minutes
Cooking time: 8–10 minutes
Total time: 18–20 minutes

Variations

Use whole wheat or gluten-free tortillas for a healthier option.
Substitute Colby Jack with mozzarella, cheddar, or a vegan cheese.
Add sautéed mushrooms, spinach, or black beans for extra filling.
Adjust jalapeño quantity for mild or spicy quesadillas.
Serve with guacamole or salsa for added flavor.

Storage/Reheating

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven at 350°F (175°C) until warm and crispy.

FAQs

Can I make this recipe vegan?

Yes, use a plant-based cheese and a dairy-free sour cream alternative.

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly in this recipe.

Can I prepare the filling in advance?

Yes, mix the pumpkin and spices ahead of time and store in the fridge for up to 24 hours before assembling the quesadillas.

How do I make the quesadillas extra crispy?

Cook on medium heat without moving them too much, and press slightly with a spatula for a golden, crisp finish.

What can I serve with these quesadillas?

Perfect with a fresh salad, black bean salsa, guacamole, or additional lime wedges.

Conclusion

Savory Pumpkin Quesadilla with Smoky Sour Cream is a quick, flavorful, and comforting meal that’s perfect for any occasion. Creamy pumpkin, melted cheese, warm spices, and smoky sour cream create a deliciously satisfying bite, making this quesadilla a seasonal favorite for lunch, dinner, or a cozy snack.