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

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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.

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.