Sunday, September 25, 2011

Lamb & Pumpkin Quesadilla With Cilantro Sour Cream

My oh my...this was possibly the best quesadilla I've ever tasted!  I can't take credit for this recipe, it was from Cooking Close To Home by Diane Imrie & Richard Jarmusz.  I borrowed this book from the library in my quest for local eating recipes.  The authors live in Vermont, so I thought it would be a good bet that I could find one or two inspirational recipes.  I was not disappointed!

This recipe called for lamb, and after two trips to the grocery store and unable to find it locally, I used ground hamburger instead.  The other substitution I used was parsley instead of cilantro (as those of you who have graced me with your readership know, I very much dislike cilantro).  I also added shredded carrot, because, well, we all like them, I thought the flavor would compliment the pumpkin and I had them in the garden ready to be harvested.  I was looking for a pumpkin recipe as I got one at the CSA last week and wanted to try something with pumpkin that was not sweet.  This is a recipe I will make again, it's being added to my "bag of tricks" as it was a quick and nutritious meal to put together on a work night.  Give it a try, you won't be disappointed!

Lamb &  Pumpkin Quesadilla with Cilantro Sour Cream
Serves 6

1 tsp olive oil
8 oz ground lamb (or ground beef)
1/4 c onion, chopped
2 tsp fresh garlic, chopped
1 1/4 c raw pumpkin, shredded
3 Tbl fresh cilantro (or parsley, as I used)
2 Tbl water
1/4 tsp dried ground chipotle pepper (I used chili powder as I didn't have chipotle pepper)
1/8 tsp salt
4 oz cheddar cheese, shredded
6 six-inch whole wheat tortillas (or corn, which we preferred)
(I added  1/2 cup shredded carrots to the mix also)
Oil for pan

1 cup sour cream
2 Tbl fresh cilantro (or parsley)
1 1/2 tsp fresh lime juice (my addition, yummy)

1.  Heat a large saute pan over medium heat.  Add olive oil, ground meat, onion and garlic, and saute until fully cooked.  Stir to crumble lamb as it is cooking.

2.  Add the pumpkin, cilantro, water, chipotle pepper (carrots if using) and salt, and saute for 3 to 5 minutes until pumpkin is tender but still holds it's shape.

3.  Remove from heat.  Place the meat mixture in a bowl and add cheddar cheese.

4.  Lay out the tortillas and divide the filling equally between them.

5.  Spread filling in one half and fold over to form a half moon.

6.  Heat a large saute pan over medium heat and lightly oil.  Place the filled tortillas in pan and cook about two minutes on each side.

7.  In a small bowl mix together the sour cream and cilantro (and lime juice if using).

8.  Cut each tortilla into three triangles and serve with sour cream on the side.

So yummy!  The pumpkin is delicious without being overbearing in flavor and I loved using it as savory instead of sweet in a recipe.


Candace said...

I made pumpkin sauce for black bean enchiladas earlier this year and they were delicious. I bet your quesadillas were too. What an interesting combination with the lamb and the pumpkin. I haven't seen any local lamb around here either. Everything that I have seen comes from New Zealand. I am going to try a version of these sometime soon probably with hamburg. Mine will definitely have cilantro. I know you don't like it but we think it makes just about everything taste better! :)

Thanks so much for sharing your recipe!

Dog Trot Farm said...

This recipe sounds very interesting, however, the men folk in my family are the "meat and potatoes" type, if you get my drift. LOL How are things going with the new house? do you have a closing date yet? Might you be able to save the barn? I sure hope so, it has great bones. Sending blessings from Maine, Julie.