Cheesy Pumpkin Quesadilla with Fresh Sage & Chicken Sausage
YIELD: Serves 4
PREP TIME: 15 minutes
COOK TIME: 10 minutes
ingredients:
1/2 pound ground chicken sausage, cooked
1 large shallot, minced
1 garlic clove, minced
1 tablespoon olive oil
1 cup chicken stock (+ more if needed)
1 cup pumpkin puree
3 or 4 sage leaves, chopped (+ more for garnish)
1 tablespoon rosemary, chopped
1 tablespoon thyme, chopped
1 egg
1/2 cup Gruyere cheese, shredded
1/2 cup cream
3/4 cup mozzarella, shredded
8 large tortillas
directions:
In a medium bowl, combine pumpkin puree, cream, sage leaves, rosemary, thyme, egg, Gruyere cheese, and a pinch of s&p. Stir to combine. In a medium skillet preheated to medium-high heat, add olive oil. Then add shallots and garlic with a little s&p. 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 if the sauce is to thick.
To make the quesadilla, spread some of the pumpkin mixture on one side of the tortilla. Top pumpkin mixture with chicken sausage and mozzarella cheese. Fold the other half of the tortilla on top and place in a pannini maker until the cheese has melted and golden brown. Repeat process with remaining tortillas. Garnish with fresh sage.
