Spicy Pumpkin and Bacon Quesadillas

Welcome to the savory side of pumpkin! Here, it's cooked until tender and served in quesadillas with melty habanero cheese and bacon.

Rated 4.6 from 68 votes

Prep Time

25M

Total Time

25M

Servings

2 servings

2 cups cut-up peeled fresh pumpkin (1/2-inch pieces)

4 green onions , thinly sliced, divided

2 flour tortillas (10 inch)

1/2 cup KRAFT Shredded Hot Habanero Cheese

4 slices OSCAR MAYER Bacon , cooked, cut in half

2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream

1. Cook pumpkin in large skillet sprayed with cooking spray on medium heat 10 min. or until tender, stirring frequently. Add half the onions; cook and stir 1 min.

2. Top each tortilla with half <u>each</u> of the cheese, pumpkin mixture and bacon; fold in half. Add to same skillet.

3. Cook 2 min. on each side or until golden brown on both sides. Cut in half. Transfer to plates; sprinkle with remaining onions. Serve with sour cream.

Spicy Pumpkin and Bacon Quesadillas

What You Need

Instructions

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