10 Minutes
10 Minutes
  • 4 small flour tortillas
  • ½ cup Cacique® Cotija cheese
  • 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 stripe cooked bacon
  1. To prepare tortillas, spread pumpkin puree on top. In a medium-sized pan sauté spinach and mushrooms in olive oil. Add spinach and mushroom mix on top of pumpkin. Sprinkle Cacique® cojita cheese crumbles on top with crushed red pepper flakes and salt and pepper.
  2. 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.
  3. In the sauté pan on medium heat warm filled tortillas flipped after a few seconds until lightly browned on each side.
  4. Top hot quesadillas with additional Cacique® cojita cheese, bacon guacamole and enjoy!