Fall Recipe: Pumpkin Quesadillas
By Griffyn Ellison - 2 cups of canned pure pumpkin purée - 1 teaspoon ground cumin -8 8in flour tortillas -4 ounces of goat cheese, crumbled -1/2 cup chopped walnuts, toasted -1/4 cup vegetable oil Spread pumpkin purée on 4 tortillas. Sprinkle with cheese and nuts. Top with remaining tortillas. In large skillet, heat 1 tablespoon of oil on medium-low. Cook the quesadillas one at a time, turning once and adding more oil between batches, until browned, about 3 minutes. Lastly, cut into wedges. This is a fun and easy recipe to make with the family and friends during the fall.








