Southwest Pumpkin Risotto Quesadillas
These Southwest Pumpkin Risotto Quesadillas are made from leftovers making them super quick and easy. It doesn't get much easier than this!
Servings: 4
Calories: 46kcal
Ingredients
- 2 cups Southwest Pumpkin Risotto (I used leftovers from the night before)
- 6 medium tortillas (gluten free, if you wish)
- Handful of assorted grape or cherry tomatoes (halved)
- Creamy Cumin Ranch Dressing for drizzling or dipping
Instructions
- Re-heat the pumpkin risotto (if using leftovers) in the microwave or on the stovetop until warm. This should only take a few minutes.
- Lightly spray a medium pan with cooking spray or drizzle a tbsp of olive oil. Heat the pan over medium-high heat.
- Spoon about ⅓ of the risotto onto one side of a tortilla. Fold over the other side onto the risotto and press down so it holds shut.
- Place the tortilla in the pan and cook a few minutes until lightly browned and crispy on one side. Flip the tortilla over and cook another couple of minutes until the second side is also browned and crispy. The second side usually takes less time. Keep a close eye on them to make sure you don't burn them.
- Repeat with remaining tortillas (I fit 2-3 in my pan at a time).
- Cut each quesadilla in half and serve with the halved grape tomatoes and a drizzle of Cumin Ranch Dressing.
Notes
~Nutrition facts calculated for Risotto only. Nutrient info will vary for the tortillas based on which brand you use. Toppings not included either as they will vary as well.
Nutrition
Calories: 46kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Sodium: 129mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 800IU | Vitamin C: 18.2mg | Calcium: 10mg | Iron: 0.7mg