Pumpkin Sage Quesadillas

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Pumpkin Sage Quesadillas

30 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.