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Quesadilla de Calabaza (Pumpkin Quesadilla)

An Extra Virgin Olive Oil and Balsamic Condimento Recipe

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Prep Information

Prep Time

20-30 minutes

Cook Time

15 minutes


4 people


  • Early Harvest Ultra Robust FS17 Extra Virgin Olive Oil
  • 2 teaspoon Traditional Balsamic Condimento
  • 1 cup finely grated Jack Cheese
  • 1 can of pumpkin puree (do not use pumpkin pie filling)
  • 2 teaspoons garlic powder
  • 2 teaspoon sage
  • 1/4 cup finely chopped red onion
  • 4 large flour or whole grain tortillas


  • When both sides are browned and the cheese is melted, serve immediately.
  • Cook until the torillas are browned on one side and then turn them over.
  • Using a small amount of oil for each tortilla, warm your tortillas in the frying pan or on a griddle. Flip them and spread the pumpkin mixture over half of the tortilla. Top with the cheese and fold the tortillas in half.
  • In a large frying pan using about 1 teaspoons of the FS17 oil, saute the onion over low heat until it wilts. Transfer the onion to the pumpkin mixture and mix well.
  • In a small mixing bowl, combine the pumpkin, garlic powder, sage and balsamic condimento. Stir well.
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