1/2 cup Cracker Barrel Shredded Habanero Heat Cheese
4 slices bacon, cooked, cut in half
2 Tbsp. sour cream
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How do I make it ?
Cook pumpkin in large skillet sprayed with cooking spray on medium heat 10 min. or until tender, stirring frequently. Add half the onions; cook and stir 1 min.
Top each tortilla with half each of the cheese, pumpkin mixture and bacon; fold in half. Add to same skillet.
Cook 2 min. on each side or until golden brown on both sides. Cut in half. Transfer to plates; sprinkle with remaining onions. Serve topped with sour cream.
Kraft Kitchen Tips!
Serve with roasted vegetables, or a mixed green salad tossed with your favourite Kraft Dressing.
Substitute butternut squash for the pumpkin.
Calories From Fat
% Daily Value
Fat 19 g
Saturated fat 8 g
Cholesterol 45 mg
Sodium 900 mg
Carbohydrate 41 g
Fibre 3 g
Sugars 6 g
Protein 21 g
2 servings, 1 topped quesadilla (275 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.