# Ingredients:
→ Filling
01 - 1/2 cup pumpkin puree
02 - 1/2 cup whole-milk ricotta cheese
03 - 1/4 teaspoon ground cinnamon
04 - 1/4 teaspoon ground nutmeg
05 - 1/4 teaspoon ground ginger
06 - Pinch of salt
07 - Pinch of ground black pepper
08 - 1/2 cup shredded mozzarella cheese
→ Assembly
09 - 2 large flour tortillas (8 to 10 inches each)
10 - 1 tablespoon butter or olive oil
# Directions:
01 - In a small mixing bowl, combine pumpkin puree, whole-milk ricotta, ground cinnamon, ground nutmeg, ground ginger, salt, and black pepper. Whisk until fully blended and smooth.
02 - Place one tortilla flat on a clean surface. Evenly spread half of the pumpkin-ricotta mixture onto the tortilla, leaving a half-inch border. Scatter half of the shredded mozzarella evenly over the filling. Top with a second tortilla and press gently to seal. Prepare the second quesadilla in the same manner.
03 - Heat a nonstick skillet over medium heat and add 1/2 tablespoon butter or olive oil. When hot, place one assembled quesadilla in the skillet and cook for 2 to 3 minutes per side, pressing lightly with a spatula, until the tortillas are golden and cheese is melted. Transfer to a cutting board and repeat with remaining butter and quesadilla.
04 - Allow cooked quesadillas to rest for 1 minute. Cut each into four wedges and serve immediately while warm.
