The first week of Fall has arrived and it's officially my favorite time of year. Football is in full swing, temperatures are cooling down, and my favorite holiday is right around the corner. Something else you may have noticed is that your local Whole Foods and half-foods grocery stores have rolled out their sprawling pumpkin and squash displays.
|My sister Jane's sweet Instagram photo of Whole Food's pumpkins. You follow me on Instagram, right?|
A few years ago, Chelsi's friend, Meghan Fox, sent her home with some pumpkin chocolate chip cookies. (No, I'm not kidding. My wife is friends with Meghan Fox.) They were so good that they inspired me to come up with my own chocolate and pumpkin combo.
Enter the Halloween themed magazines that find their way into our home. I saw a recipe for some savory pumpkin quesadillas and thought it was a great idea, but a dessert version with chocolate sounded like a better idea.
Here's what you'll need:
- 1 Cup Libby's canned pumpkin
- 1/2 Cup sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- Chocolate chips
- Small marshmallows
- Flour tortillas, medium (8 inch) size work best
- Vegetable oil and a pastry or BBQ brush
|Yup, this is the SECOND time I've used chocolate and marshmallows on this blog. Boom. Deal with it.|
Preheat your grill to medium (7-8 mississippi). Put the pumpkin, sugar, cinnamon, and vanilla in a bowl and stir to combine. Spread the pumpkin mixture over half the tortilla and throw on a bunch of chocolate chips and marshmallows. Fold over the tortilla and brush BOTH sides of the tortilla with vegetable oil. Grill both sides until their nicely browned and crisp, 3-5 minutes per side. Cut into wedges and dig in! This should be enough to make about 6 quesadillas.
Before you think about skipping the vegetable oil, please realize that the crispy, pastry-like consistency that tastes so good with chocolate can only be achieved with a little bit of oil. Just do it, I promise you wont regret it.
These quesadillas are pumpkin in its highest form. I'm telling you, I was shocked at how much I liked this and it's definitely something I'll be making throughout the fall.
Non-Grilling Tip: This recipe would work great using a non-stick skillet preheated to medium-low. Remember to use the oil for that crispy texture.