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Idaho Pumpkin + Spinach Quesadillas

By Idaho Preferred Staff
  • Prep: 10 minutes
  • Cook: 5 minutes
  • Serves: 4-6 servings

These savory Idaho Pumpkin, Spinach & Cheese Quesadillas are a seasonal twist on a classic favorite. Creamy Idaho pumpkin pairs perfectly with melty cheese and fresh spinach, all tucked inside a golden, crispy tortilla. Finished with crumbled feta or cotija and a sprinkle of fresh parsley or cilantro, these quesadillas are quick to make, full of flavor, and a fun way to showcase local Idaho ingredients in a surprising, savory dish. Perfect for lunch, dinner, or a cozy snack, they’re proof that pumpkin isn’t just for dessert!

IDAHO AG FACT: Idaho pumpkins aren’t just for pies and decoration—they’re also used as livestock feed, helping farmers get the most value from their harvest while supporting local agriculture.

Ingredients

  • 1 cup Easy Idaho Pumpkin Puree

  • ½ tsp pumpkin spice or just a pinch of cinnamon + nutmeg (optional, for depth without sweetness)

  • 1 cup shredded Idaho cheese (cheddar, Monterey Jack, or a blend)

  • 1–2 cups fresh spinach leaves, lightly chopped

  • 4 medium flour tortillas (Rodriguez Bakery Tortillas)

  • Butter or oil, for cooking

  • 2–3 Tbsp crumbled feta or cotija cheese

  • Fresh parsley or cilantro, chopped, for garnish

  • Optional: sour cream or salsa for serving

Featured Idaho Produce

Steps

  • Prepare the pumpkin filling: In a small bowl, stir pumpkin puree with a pinch of salt and optional spices if desired.

  • Assemble quesadillas: Spread pumpkin puree on one half of each tortilla. Top with shredded cheese and chopped spinach. Fold the tortilla over.

  • Cook: Heat a non-stick skillet over medium heat and lightly butter or oil it. Cook quesadillas 2–3 minutes per side until golden brown and cheese melts.

  • Serve: Cut into wedges and sprinkle with crumbled feta or cotija and chopped parsley or cilantro. Serve with optional sour cream or salsa.

  • NOTE: This Idaho Pumpkin + Spinach Quesadilla recipe is a standout because every single ingredient can be sourced locally. From Idaho-grown pumpkins and spinach to cheese, tortillas, and spices from regional producers, this recipe showcases the best of the state’s harvest while keeping it fresh, flavorful, and truly farm-to-table.