Jalapeno-Pumpkin Seed Quesadillas Recipe

Name: Jalapeno-Pumpkin Seed Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup raw unsalted pumpkin seeds; 1 jalapeno pepper, seeded; 1 ½ cups fresh cilantro, packed,rinsed and spun dry; 1 ½ cups fresh parsley leaves, packed,rinsed and spun dry (preferably flat-leaf); 1 teaspoon salt; 1 tablespoon olive oil; 8 wheat flour tortillas; 1 cup grated low-fat cheddar cheese or 1 cup nonfat cheddar cheese; 1 lb grilled chicken, shredded (optional); nonstick cooking spray; 1 cup light and firm silken tofu; 1 roasted red pepper; 1 tablespoon lemon juice; ½ teaspoon salt (or to taste); fresh ground black pepper

Servings: persons

⅓ cup raw unsalted pumpkin seeds
1 jalapeno pepper, seeded
1 ½ cups fresh cilantro, packed,rinsed and spun dry
1 ½ cups fresh parsley leaves, packed,rinsed and spun dry (preferably flat-leaf)
1 teaspoon salt
1 tablespoon olive oil
8 wheat flour tortillas
1 cup grated low-fat cheddar cheese or 1 cup nonfat cheddar cheese
1 lb grilled chicken, shredded (optional)
nonstick cooking spray
1 cup light and firm silken tofu
1 roasted red pepper
1 tablespoon lemon juice
½ teaspoon salt (or to taste)
fresh ground black pepper

1
Toast pumpkin seeds in a dry skillet over medium-high heat until they pop and jump.
2
In a food processor, finely mince jalapeno and garlic.
3
Add toasted pumpkin seeds, cilantro, parsley, salt and olive oil; blend until it reaches the consistency of paste.
4
Spread 1/4 of the paste on a tortilla.
5
Sprinkle with 1/4 of the cheese and 1/4 of the chicken, if using.
6
Cover with another tortilla.
7
Repeat, using remaining tortillas and fillings.
8
Spray a griddle or heavy skillet with cooking spray and place over medium-high heat.
9
Add a quesadilla.
10
When one side is toasted, about 2 minutes, spray top tortilla with cooking spray and turn.
11
Continue to cook until the second side is toasted and cheese melts.
12
Cut in half or quarters.
13
Serve with Roasted Red Pepper Cream.
14
Roasted Red Pepper Cream: Blend together in a food processor or blender 1 cup light and firm silken tofu, 1 roasted red bell pepper, 1 tablespoon lemon juice and 1/2 teaspoon salt (or to taste) and freshly ground black pepper.

1132

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ⅓ cup raw unsalted pumpkin seeds, 1 jalapeno pepper, seeded, 1 ½ cups fresh cilantro, packed,rinsed and spun dry, 1 ½ cups fresh parsley leaves, packed,rinsed and spun dry (preferably flat-leaf), and more.

Yes, Jalapeno-Pumpkin Seed Quesadillas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jalapeno-Pumpkin Seed Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions