A little creamy, a little crispy, a little sweet, a little smoky, and even a little spicy if desired, these unique quesadillas are a little piece of heaven. Serve them warm with a cool dollop of vegan sour cream.
Pumpkin, Apple, and Caramelized Onion Quesadillas [Vegan]
- 2 onions of your choice, sliced thin
- 1/4 cup vegetable broth (plus more as needed)
- 2 tablespoons balsamic vinegar
- 1 cup pure pumpkin puree
- 2 teaspoons pure maple syrup
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon crushed dried rosemary
- A pinch of cayenne (optional) for heat
- 1 apple, sliced thin
- 4 medium tortillas (gluten-free, if desired)
- In a large skillet, heat 1/4 cup vegetable broth over medium heat.
- Add the sliced onions and cook for about 30 minutes, stirring every 5 minutes or so, until dark and caramelized. You may need to add an additional tablespoon or 2 of vegetable broth if the onions start to stick too much. As they cook down, try to keep them in one even layer. If it's ok if they overlap a little, but you don't want too high of a mound of onions because then they will simply steam, and not caramelize.
- In the meantime while the onions are cooking, in a small bowl, stir together the pumpkin, maple syrup, chili powder, smoked paprika, rosemary, and cayenne, if using. Set aside.
- When the onions are caramelized, turn off the heat and add the balsamic vinegar. Stir to coat.
- Take one tortilla and lay it flat. Spread 1/4 of the pumpkin mixture all over the whole thing. Place 1/4 of the onion mixture over one half of the pumpkin puree. Add the sliced apple on top of the onions. Fold the half of the tortilla that only has pumpkin on it over the other half and set aside. Continue with the remaining tortillas in the same way.
- Heat a skillet over medium heat. Spray it with a little cooking spray, if necessary, and place the folded tortillas in the pan. Do not overcrowd the pan. Cook for a few minutes on each side until brown and crisp. Repeat with any remaining tortillas. Serve warm.