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Pumpkin Brie Quesadilla Recipe
Ash Tyrrell

Pumpkin Brie Quesadilla Recipe

I still remember the first time I threw pumpkin puree and brie together in a skillet, mostly because I had both open in my fridge and didn't want to waste either one. I wasn't expecting much, but that first melty, golden bite completely won me over.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups canned pumpkin puree – the base of the filling so grab pure pumpkin, not pumpkin pie mix
  • 1 teaspoon chili powder – brings a gentle warmth that balances the pumpkin's sweetness
  • 1 teaspoon fresh sage minced – adds an earthy, autumn note that pairs beautifully with brie
  • ¼ teaspoon cayenne pepper – just enough kick to keep things interesting skip it if you're spice-shy
  • 8 small flour tortillas – soft tortillas fold and crisp up better than thick ones
  • 5 ounces brie cheese thinly sliced – slice it cold, it's much easier to handle that way
  • Nonstick cooking spray or a bit of butter – helps the tortillas turn golden without sticking

Method
 

  1. In a small bowl, stir together the pumpkin puree, chili powder, sage, and cayenne until fully combined. I like to taste a tiny bit at this stage to check the spice level. If you want it milder, cut the cayenne in half, and if you like more heat, feel free to add a touch extra.
  2. Heat your griddle or large skillet over medium heat and lightly coat it with nonstick spray or a thin layer of butter. Give it a minute or two to heat evenly before adding any tortillas, since a cold pan leads to soggy quesadillas instead of that crisp golden crust.
  3. Lay four tortillas flat on your work surface and spread about a quarter of the pumpkin mixture over each one in a thin, even layer. Don't go overboard here, a thin layer melts evenly and keeps the quesadilla from getting soggy in the middle.
  4. Layer the thinly sliced brie over the pumpkin mixture, then top each with a second tortilla to close it up. I try to spread the brie slices out so every bite gets that gooey cheese pull.
  5. Place the assembled quesadillas on the hot griddle and cook for about 2 to 3 minutes per side, pressing gently with your spatula. You're looking for a golden-brown tortilla and cheese that's melted all the way through.
  6. Transfer the quesadillas to a cutting board and let them rest for a minute before slicing into wedges. This short rest keeps the melted brie from oozing out everywhere the second you cut in.

Notes

  • I always slice my brie while it's cold straight from the fridge, since room-temperature brie tends to squish instead of slice cleanly.
  • I keep my heat at medium instead of medium-high, because I've burned the tortilla before the cheese fully melted more than once.
  • I like pressing down gently with my spatula while it cooks, which helps the filling stay put and the tortilla crisp evenly.
  • I always rest the quesadilla for a minute before cutting, or the filling spills out all over my cutting board.
  • I prep my pumpkin mixture ahead of time when I'm short on time, so all I have to do at dinner is assemble and grill.