Cheesy Pumpkin Quesadilla with Fresh Sage & Chicken Sausage

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup Canned Pumpkin Puree
• ½ cups Cream
• 3 whole Sage Leaves, Chopped (plus More For Garnish)
• 1 Tablespoon Rosemary, Chopped
• 1 Tablespoon Thyme, Chopped
• 1 whole Egg
• ½ cups Gruyere Cheese, Shredded
• 1 Tablespoon Olive Oil
• 1 whole Shallot, Minced
• 1 clove Garlic, Minced
• 1 cup Chicken Stock (more If Needed)
• 8 whole Flour Tortillas
• ½ pounds Ground Chicken Sausage, Cooked
• ¾ cups Mozzarella, Shredded

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a saucepan over medium heat. Add the shallot and garlic and cook 2 minutes until soft. Stir in the sage, rosemary and thyme for 30 seconds.

2. Stir in the pumpkin puree and chicken stock. Simmer over medium-low heat for about 5 minutes, stirring, until thickened.

3. In a bowl, whisk the egg and cream together. Whisk in a ladle of the hot pumpkin mixture, then stir this back into the pan.

4. Cook gently over low heat for 2 minutes, stirring, until the sauce reaches 160°F (71°C) and thickens. Remove from heat and stir in the Gruyere until melted.

5. Chop the cooked chicken sausage small and stir it into the pumpkin sauce. Heat through until it reaches 165°F (74°C) in the thickest part.

6. Toss the mozzarella in a bowl. Lay 4 tortillas flat, spread the pumpkin filling over each, sprinkle with mozzarella, and top with the remaining 4 tortillas.

7. Heat a dry skillet over medium heat. Cook each quesadilla 2 to 3 minutes per side until golden and the cheese melts. Cut into wedges.

8. Scatter extra chopped fresh sage leaves over the quesadillas and serve hot.