Ingredients:
~1 package Habarnero Lime Flour Bright Orange
Tortillas
~1 tablespoon olive oil
~1 yellow onion, chopped
~2 garlic cloves, minced
~1 15-ounce can pure pumpkin
~1 15-ounce can black beans, drained and rinsed
~2 cooked boneless chicken breasts, shredded
~Juice of one lime
~1 teaspoon adobo sauce from a can of chipotle peppers (or to taste)
~1 teaspoon salt
~2 cups shredded cheddar cheese
Directions:
Use a pumpkin shaped cookie cutter to cut tortillas into small pumpkin shapes (You can get 3 pumpkins per tortilla). Carve faces into half the pumpkins.
Heat olive oil over medium high heat in a large nonstick skillet. Add onion and sautee for 5 to 7 minutes or until tender; add garlic and cook one additional minute. Add pumpkin, black beans, shredded chicken, lime juice, adobo sauce, and salt to the pan and stir until smooth and heated through.
Preheat broiler. Place non-carved pumpkin shaped tortillas on a large greased cookie sheet. Spread filling evenly on top of the pumpkins, and top evenly with cheese. Place carved pumpkin tortillas on top and broil for 2 to 5 minutes or until cheese is melted and quesadillas are heated through. Makes 5 servings (of 3 pumpkin quesadillas each).
