Cotija Pumpkin Quesadillas with Bacon Guacamole
WHAT YOU NEED
- 4 small flour tortillas
- ½ cup Cacique® Cotija cheese, crumbled
- 2 cups spinach
- 1 cup sliced mushrooms
- 1 tbsp. olive oil
- ¼ cup pumpkin puree
- 1 tsp. crushed red pepper flakes
- Salt and pepper to taste
- For bacon guacamole:
- 1 ripe avocado
- ¼ cup lemon juice
- 2 tsp. garlic powder
- 2 tbsp. olive oil
- 2 tsp. crushed red pepper flakes
- 1 strip cooked bacon
HOW TO MAKE IT
- Spread pumpkin puree on top of 2 of the tortillas. In a medium-sized pan, saute spinach and mushrooms in olive oil. Add spinach and mushroom mixture on top of the pumpkin. Sprinkle with Cacique Cotija cheese, crushed red pepper flakes, salt and pepper. Top with remaining tortillas.
- In a small bowl mash avocado, add olive oil, lemon juice, garlic powder, and red pepper flakes. Stir and continue mashing to combine. Top with finely chopped bacon pieces.
- Add the filled quesadillas to the saute pan over medium heat, cooking for a minute or two on each side until lightly browned on each side. Top hot quesadillas with additional Cacique® cojita cheese, bacon guacamole and enjoy!
