Well folks, it’s October. That makes it perfectly acceptable for me to go hog wild on all thing fall, apple, pumpkin, and baking. I thought I would start this October off with a savory pumpkin meal rather than something sweet and baked. For me this is rather shocking, but after getting inspired by a recipe in my Rachael Ray magazine I just couldn’t resist.
I was pleasantly surprised by the smokey flavor that the cumin added and the salty tang that the goat cheese gave the spread. I added grilled chicken to the quesadilla to give it some protein and make it a more complete meal. I love how this quesadilla didn’t have the usual greasy cheese in it that they usually do. Don’t get me wrong, I am a huge fan of cheese. However, sometimes I just like eating something with my hands that doesn’t leave them feeling extra moisturized.
This Chicken Quesadilla with Pumpkin Goat Cheese Spread makes a great dinner along with a simple salad. It would also be a great appetizer for a party. Unlike typical quesadillas, this one holds up better at room temperature. Most quesadillas need to be eaten immediately while the cheese is hot and stringy, this one however doesn’t have a texture issue.
If you’re a fan of pumpkins and Mexican food, then this Chicken Quesadilla with Pumpkin Goat Cheese Spread is definitely a meal you need to try. Don’t let the combination scare you, be brave my friends and give it a whirl, your tastebuds will thank you!