Savory Pumpkin Quesadillas With Onion Corn And Poblano Peppers Recipe

Recipe By The Spruce Eats

Plain, basic quesadillas get a flavor and nutrition upgrade in this rustic version that includes pumpkin or calabaza, onion, corn kernels and poblano chile peppers. The savory pumpkin mixture can be made a couple of days ahead and just reheated when you are assembling the quesadillas. Once you've tried these, you'll wish you had made a double batch of the pumpkin and veggies medley in order to have some scrumptious leftovers to use later in the week as a side dish or ingredient in other mexican-inspired fare (see ideas for various uses below the recipe).

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Vegdiet
35minstotal
10minsPrep
25minsCook
35m.total
10m.Prep
25m.Cook
Savory Pumpkin Quesadillas With Onion Corn And Poblano Peppers
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ingredients serve

Ingredients for Savory Pumpkin Quesadillas With Onion Corn And Poblano Peppers Recipe

  • 0.60 tablespoon Vegetable oil
  • 1/5 Medium sized onion
  • 0.40 Small or 1 large ear of fresh sweet corn
  • 0.60 cup Fresh pumpkin
  • 0.40 Medium sized poblano chile peppers
  • 1/10 teaspoon Salt
  • 0.40 cup Cheese
Nutrition
value
287
calories per serving
18 g Fat14 g Protein19 g Carbs5 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    14g
  • Carbs
    19g
  • Fiber
    5g

MacroNutrients

  • Carbs
    19g
  • Protein
    14g
  • Fiber
    5g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    317mg
  • Iron
    2mg
  • Vitamin A
    351mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    108mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    19mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    52mg
  • Manganese
    < 1mg
  • Phosphorus
    252mg
  • Selenium
    16mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By The Spruce Eats