Description
A classic ‘dilla gets a fall makeover!
Ingredients
- 1 cup Canned Pumpkin Puree
- ½ cups Cream
- 3 whole Sage Leaves, Chopped (plus More For Garnish)
- 1 Tablespoon Rosemary, Chopped
- 1 Tablespoon Thyme, Chopped
- 1 whole Egg
- ½ cups Gruyere Cheese, Shredded
- 1 Tablespoon Olive Oil
- 1 whole Shallot, Minced
- 1 clove Garlic, Minced
- 1 cup Chicken Stock (more If Needed)
- 8 whole Flour Tortillas
- ½ pounds Ground Chicken Sausage, Cooked
- ¾ cups Mozzarella, Shredded
- Salt And Pepper, to taste
Preparation
In a medium bowl, combine pumpkin puree, cream, sage leaves, rosemary, thyme, egg, Gruyere cheese, and a pinch of salt and pepper. Stir to combine.
In a medium skillet preheated to medium-high heat, add olive oil. Then add shallots and garlic with a little salt and pepper. Cook and stir for a few minutes until the shallots have softened. Add the pumpkin mixture. Stir and then gradually whisk in the chicken stock. Add more stock if the sauce is to thick. Once heated, remove from heat.
Preheat your panini maker according to manufacturer’s instructions (or you can use a skillet over medium heat if you don’t have one).
To make the quesadilla, spread some of the pumpkin mixture on one half of a tortilla (leave the other side empty so you can fold it over). Top pumpkin mixture with some of the chicken sausage and mozzarella cheese. Fold the other half of the tortilla on top and place in the panini maker until the cheese has melted and tortilla is golden brown. Remove it to a plate. Repeat process with remaining tortillas. Garnish with fresh sage.
