Calabaza and Onion Quesadillas

🥘 Ingredients

• corn tortilla 8
• pumpkin filling 2 cups
• cashew nacho cheese ¾ cup
• pumpkin seed salsa
• cashew crema 1 cup
• toasted pumpkin seeds ¼ cup
• fresh cilantro ¼ cup

1. 1

   Heat a medium saute pan over medium-high heat.
2. 2

   Fill each corn tortilla with about 1/4 cup of the pumpkin filling and a few Tbsp of the cashew nacho cheese . Folder the tortilla over and crisp the quesadilla in a pan for 1 to 2 minutes per side.
3. 3

   Serve the quesadillas with the pumpkin seed salsa and cashew crema . Garnish with the toasted pumpkin seeds and chopped fresh cilantro .