Pumpkin Gouda Chicken Quesadillas
Pumpkin Gouda Chicken Quesadillas are one of our favorite fall appetizers. I start these quesadillas by seasoning and roasting some boneless, skinless chicken breasts. Then, I quickly fry up some colorful bell peppers and onions and make the tomato salsa. Finally, I sandwiched this all together in tortillas with lots of pumpkin spice gouda cheese and griddled them until they were golden brown. We like these quesadillas for several reasons. First of all, I like that I can make these quesadillas in less than one hour. Secondly, I like that I can prepare the components of these quesadillas ahead of time. I like to roast the chicken, fry the peppers and make the salsa early in the day. Then, I can finish making the quesadillas in just fifteen minutes. And, lastly, we all love the sweet peppers, spiced chicken, and warm gouda cheese in these quesadillas.
The Equipment I Used
- A Food Processor- I used this to chop up my braising vegetables. If you don’t have a food processor, just chop them finely by hand.
- A Cast Iron Skillet- I like to fry my quesadillas in a cast iron skillet. But you can use any skillet.
The Ingredients Needed for Pumpkin Gouda Chicken Quesadillas
- Chicken- I always use Bell and Evans chicken because I find it to be the most tender.
- Cheese-I used Beemaster Pumpkin Spice Gouda Cheese. But you could also use regular gouda cheese.
- Tortillas- Use flour tortillas.
- Tomatoes- I used plum tomatoes for the salsa.
- Jalapenos- Be sure to remove the seeds and membranes before chopping them.
How I Made my Quesadillas
- First, I roasted the chicken. Cook the chicken until it’s no longer pink in the middle.
- Then, while the chicken bakes, I make the salsa and fry the peppers and onions.
- Finally, I stuff the tortillas and fry them up. And I serve them with the salsa and sour cream.
If you like sweet peppers and melted cheese, you need to try these Pumpkin Gouda Chicken Quesadillas.
Pumpkin Gouda Chicken Quesadillas
Ingredients
- 2 boneless, skinless chicken breasts
- 4 tbsp. unsalted butter, divided
- 3 tbsp. extra virgin olive oil, divided
- 4 cloves of garlic
- ¼ tsp. each kosher salt, pepper, paprika
- 3 bell peppers (red, orange, and/or yellow)
- 2 tbsp. minced garlic
- 1 cup sliced onions
- 4 8-inch flour tortillas
- 3 cups pumpkin spice gouda cheese, shredded
- 1 cup sour cream
For the Tomato Salsa:
- 2 cups diced plum tomato
- 1 minced jalapeno
- ¼ cup red onion, minced
- ½ cup minced cilantro leaves
- 1 clove minced garlic
- 2 tbsp. lime juice
- ¼ tsp. each kosher salt and black pepper
- 2 tbsp. olive oil
Instructions
- Begin by preparing the Roasted Chicken: Preheat the oven to 450 degrees. Place the chicken in a small baking dish. Top with two tablespoons of the butter, two tablespoons of the oil, garlic, paprika, salt and pepper. Bake for twenty minutes or until they are no longer pink in the middle. Cut in half inch pieces.
- While the chicken roasts make the Tomato Salsa: Simply stir together all the ingredients together in a bowl.
- Also, cook the peppers, onions, and garlic: Heat the oil on medium heat in a large skillet. Add the vegetables and cook until they're crisp tender, for about seven minutes.
- Lay out your four tortillas. Place some shredded chicken, vegetables and cheese on half of each tortilla. Fold the tortillas in half, and cook on medium heat, on a grill pan, or in a cast iron skillet. Use some of the rest of the butter to cook each quesadilla. Just cook them long enough to melt the cheese. Serve with the salsa and sour cream.
