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Pumpkin Quesadilla

We are still in the thick of pumpkin season, and I'm not mad about it, Do you know what I do get annoyed by, the fact that all recipes call for 3/4 a cup of pumpkin puree or less. Like 1/4 cup.... are you kidding me? What am I supposed to do, make 7 portions of the recipe? I find myself either feeling guilty and wasting most of it or suddenly making way to many pumpkin treats.

Here is the answer to all of our problems, pumpkin in a savory fashion as a meal and not a treat. Genius. This is such a simple but fresh take on pumpkin. I'll even add some rotisserie chicken to add a boost of protein. Try it, I promise you wont be disappointed.


  • 1 (8-inch) whole-wheat tortilla

  • ½ cup pure pumpkin puree

  • ¼ tsp. chili powder

  • 1 dash ground cumin

  • 3 Tbsp. pepper Jack (or mozzarella) cheese (¾ oz.)

  • Nonstick cooking spray

  • 2 Tbsp. pico de gallo (or chunky tomato salsa)

  • 1 Tbsp. nonfat plain yogurt

  • 1 tsp. chopped fresh cilantro (for garnish; optional)


  1. Spread half of tortilla with pumpkin; stopping ½-inch from edge.

  2. Top with chili powder, cumin, and cheese; fold in half.

  3. Heat nonstick skillet lightly coated with spray over medium heat.

  4. Add tortilla; cook, turning once, for 4 to 5 minutes, or until cheese is melted and tortilla is golden brown.

  5. Place on serving plate. Top with salsa and yogurt. Sprinkle with cilantro if desired.

Portion Fix Containers: ½ Purple, 1½ Yellow, 1 Blue

A great FFC as part of breakfast or lunch.

Find more information about this recipe on Beachbody's blog h ere.


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