Pumpkin Cheese Recipe

Ingredients
1 substantial flour tortilla (mine measured more or less 12″ over)

1 tbsp. additional virgin olive oil

1 Anaheim chile, cooked, peeled, stemmed, seeded and diced

2 tsp. garlic, minced

1 c. pumpkin puree

3/4 tsp. cumin, ground

1/2 tsp. white pepper, ground

1/2 tsp. salt

1/2 c. Monterey Jack cheddar, destroyed

slashed cilantro or parsley to complete

Instructions

Preheat broiler to 450°.

Place the tortilla on a rimmed heating sheet and put aside.

Warm oil in a huge skillet over medium hotness and include chile pieces. Sauté until fragrant and relaxed, give or take 5 minutes. Include garlic and sauté for 2 extra moment. Blend in pumpkin, cumin, white pepper and salt, and cook for 5 minutes more.

Expel the mixture from high temperature and deliberately spread over the tortilla, leaving a fringe of give or take 1/2″ around the edges.

Top the pumpkin mixture with the cheddar and heat for more or less 10 minutes, or until the cheddar is liquefied, puffy and simply turning brilliant, and the edges of the tortilla are fresh and brilliant tan.

Evacuate, top with cilantro or parsley, cut and serve