During the fall and winter months, I often have leftover pumpkin puree. Rather than let it sit in the fridge locked in a plastic prison to be found later and discarded (or in it's can on the shelf until next year) I try to work it into our weekday meal repertoire. To cut down on the spicy factor I would also use poblano peppers (roasted) instead of jalapenos. As with most Quesadillas the variations are endless: chipotle, black beans, cilantro, corn, tomatillos.. I have used feta cheese before to delicious tangy results. Of course, it is really wonderful with fresh roasted chunks of pumpkin!

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