I was mad. So, so mad. I mean, I’d been mad at my husband before (and a few times since then). But this time, it was about food. And I was very mad.
You see, when we were dating, and after we were first married, we made very simple dinners. We had lots of tacos, simple chopped salads and sloppy joes (and these are all still considered excellent dinners in our household!) I was also the proud owner of a new panini pan, so there were lots of pressed sandwiches.
One of my favorite panini to make was a combination of sliced deli ham, raspberry preserves, and brie cheese on crusty bread. It sounds like a weird combo on paper screen, but it was soooo good. The ham was a bit salty, which was balanced by the sweet preserves. And of course, the gooey, pungent brie was the icing on the cake.
I made these sandwiches all the freakin’ time for a long while. Not only did I love the flavor, but they were fast and cheap, even served with homemade spicy potato chips!
Somewhere along the way, these panini sort of got phased out of our normal dinner repertoire. Other things worked their way in, and these sandwiches were lost in the shuffle.
Year later, I remembered them and told Jeff that I was thinking of making them again. He whisper-muttered:
“Um, I don’t really like brie.”
There was yelling. There were nearly tears. There was disbelief, because brie is awesome (especially savory baked brie). There was disappointment. Mostly, I was just sad that I fed him nearly a hundred of these sandwiches. He so didn’t want to hurt my feelings, that he just suffered and ate them.
I mean, I can’t really complain about having such a sweet husband, but let’s just say I’m happy he’s more honest with me about my cooking now. And that makes me happier than those sandwiches made me (which was pretty happy!).
Nowadays, I still buy brie once in awhile, and eat it in private, at lunchtime. Needless to say, these pumpkin-brie quesadillas were all for me.
A little autumn-themed brie treat! These are perfect for dinner before trick-or-treating, followed up with some Halloween brownies or Halloween bark!
If you have a bit of extra pumpkin left over from making pumpkin creme brulee, this is a great way to use it up.
You can even use the scraps left over from cutting out bat and ghost brie shapes for a Halloween charcuterie board to make these!
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
- 1-3/4 cups canned pure pumpkin
- 1 teaspoon chili powder
- 1 teaspoon minced fresh sage
- 1/4 teaspoon cayenne
- Nonstick cooking spray
- 8 small flour tortillas
- 5 ounces brie cheese, thinly sliced
- In small bowl, stir together pumpkin, chili powder, sage and cayenne.
- Heat griddle over medium heat; spray with cooking spray. Place 4 tortillas on griddle and top each with 1/4 of the pumpkin mixture, 1/4 of the cheese and a second tortilla. Cook 4 to 6 minutes or until tortillas are golden and cheese melts, turning quesadillas halfway through cooking. Cut each into quarters and serve warm.
MORE GREAT HALLOWEEN FOOD:
- Halloween Deviled Eggs – the “trick” is that this treat is so easy to put together.
- Easy Halloween Food Ideas – a whole platter of spooky snacks, with a video to help!
- Orange Cream Cake with Chocolate Ganache – this one is a showstopper!
- Creamy Pumpkin Parmesan Dip – a savory, more sophisticated Halloween snack.
- Halloween Brownies – trick or beet!
- Pumpkin & Kale Lasagna – a hearty dinner before heading out for trick-or-treating.
- Graveyard Halloween Brownies from Tastes Better from Scratch
- Halloween Mummy Cookies from Kimspired DIY
Liked the idea of this dish but can’t say I loved the outcome. Found the pumpkin overwhelming at expense of the Brie. A mutual redundancy emerged.
I came across this recipe on Pinterest this week and made them tonight. Wow. Just wow. We loved the flavors here, they’re perfect with each other. I even added thinly sliced apple slices to mine and that was good too. Thank you SO very much for this recipe. I’m looking forward to making them a lot this fall!
Thanks so much, Sarah! I’m so glad you enjoyed them, as I LOVE the addition of apples. Definitely going to try it that way myself next time 🙂
Oh that’s a cute story. What a considerate husband you have. I usually am pickier than my boyfriend so I’ll say something is wrong first.
I make quesadillas all the time and never thought to put squash in them. Great idea! I have some butternut squash I’m going to use as filling next time I make some quesadillas.
Thanks so much, Holly! Butternut squash would be terrific!
wow, amazing quesedilla. I will make it tonight, getting cold in england, and theres not much mexican food to be found!
Hope you enjoy them! Getting cold here in Michigan, too!
I’d never eat something just because Tony made it. This is why I’m a bad wife and Jeff is a good husband. But seriously, he doesn’t like brie?! I’m relieved you guys are still together 😉 This combo sounds awesome, Lori. I would never think to put pumpkin in a sammich. I’ll gladly eat Jeff’s share!
I mean, seriously. Who doesn’t like brie?!?!? He’s lucky I’m such an understanding wife 😉
Ha! Such a classic marriage story. That’s true love, eating brie when you don’t really like it. 🙂 As a side note, I think those sandwiches (and these quesadillas!) sound amazing–your hubby doesn’t know what he’s missing.
I totally agree, Elizabeth! Oh well, more brie for me!
Haha, I don’t think you can EVER have too much squash at this time of year!
How sweet thqt he ate brie for you. Now thats devotion. Your pumpkin brie sandwich sounds soooo good, yum. I think I would like it with a bowl of butternut squash soup, is that squash overload.