Pumpkin Sage Quesadillas30 mins
- 4 spinach tortillas
- 1 1/2 pumpkin puree
- 2/3 cup heavy cream
- 6 or 7 sage leaves, chopped
- 1/3 cup chicken stock
- 2 Tbsp coconut oil
- 1 large shallot minced
- 1 large garlic clove minced
- 1 tsp fresh chopped thyme
- 1 tsp fresh chopped rosemary
- 4 links sausage of choice, cooked
- 1 egg
- 1/2 cup gruyere
- 2/3 cup mozzarella
Whisk pumpkin puree, sage, rosemary, thyme, egg, gruyere, heavy cream, salt, and pepper in a medium bowl.
In a medium skillet at medium low heat, add coconut oil, shallots, garlic, and a pinch of salt and pepper. Cook for a minute, until shallots are transluscent.
Add the pumpkin puree mixture to skillet. Stir until it thickens, then add chicken stock and keep stirring.
Line a cookie sheet with aluminum foil. Cover one half of each tortilla with 1/3 cup of pumpkin mixture. Add sausage, and generous amount of mozzarella. Fold other side of tortilla over filling.
Cook for 10-15 minutes (or until cheese has melted) at 350ºF.
Serve immediately. Check out the full story here.