Ingredients
- 1 each 10" Heat Pressed Flour Tortilla (10420)
- 2.5 oz. Stracciatella
- .2 oz. Jalapeño, fresh, thinly sliced
- 3.5 oz. Pumpkin Mixture see related recipe
- .5 oz. Red Onion, small, diced
- .7 oz. Roasted Garlic & Cilantro Crema see related recipe
Directions
- To build the Quesadilla: Place the tortilla on a work surface and on one half of it, spread the stracciatella.
- Place the pumpkin puree on top and follow with the jalapeño slices and red onion pieces.
- Fold in half and griddle until golden on both sides.
- Cut into 4 pieces and serve with the roasted garlic and cilantro crema.
Ingredients- 10 oz. Frozen Butternut Squash, cubed
- 4 oz. Water
- 8 oz. Pumpkin, pure, plain
- .5 oz. Salt
Directions
- To make the Pumpkin mixture: cook the frozen pieces of butternut squash with the water for 10 minutes until smooth, mix in pumpkin puree and salt and mix until fully incorporated. Set aside.
Ingredients- 6 oz. Mexican Créma
- 1 oz. Roasted Garlic Clove
- .2 oz. Cilantro Leaves
- .1 oz. Salt
- .05 oz. Pepper
Directions
- Food processor until smooth.
