Grilled Wisconsin Pumpkin & Cheese Quesadillas

Introduction

These Grilled Wisconsin Pumpkin & Cheese Quesadillas are a delicious and unique twist on traditional quesadillas, packed with spiced pumpkin puree and gooey Wisconsin cheese. Using the Arteflame grill, we deliver bold flavor and a crisp golden sear on the quesadillas while infusing every bite with smoky heat. If you’ve never grilled quesadillas, you’re about to discover a new fall favorite, perfectly cooked outside on the flat griddle of your Arteflame.

Ingredients

• 8 flour tortillas (medium size)
• 1 1/2 cups canned pumpkin puree
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• Salt and black pepper to taste
• 2 cups shredded Wisconsin sharp cheddar cheese
• 2 tbsp butter (plus more for grilling)
• 1/4 cup finely diced red onion (optional)
• Fresh cilantro for garnish (optional)
• Vegetable oil (for lighting grill)
• Firewood (for grill)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a little vegetable oil onto three paper napkins.
2. Place the soaked napkins inside the center of the Arteflame grill.
3. Build a stack of firewood over the napkins and light them.
4. Let the fire build and wait about 20 minutes for the grill to reach optimal cooking temperature — the center grate reaches 1,000°F and the outer flat cooktop provides variable heat zones.

Step 2: Prepare the spiced pumpkin mix

1. In a bowl, combine pumpkin puree, cumin, smoked paprika, cinnamon, salt, and pepper.
2. Add butter and mix well until smooth. Set aside.

Step 3: Assemble the quesadillas

1. Place one tortilla on a large plate or clean surface.
2. Spread 2–3 tablespoons of pumpkin mixture evenly over the tortilla.
3. Sprinkle a generous handful of shredded Wisconsin cheese on top.
4. Add a few diced red onions if using.
5. Top with another tortilla and press gently to seal.

Step 4: Grill the quesadillas

1. Add a small pat of butter to the hot flat top cooktop near the center for a higher sear.
2. Place the quesadilla directly on the buttered spot and grill for about 2–3 minutes.
3. Flip carefully using a wide spatula and grill the other side an additional 2–3 minutes until golden brown and cheese is melted inside.
4. Repeat with remaining quesadillas, adjusting cooktop position to desired heat zone.

Step 5: Garnish and serve

1. When finished, remove quesadillas from grill and let rest for one minute.
2. Cut into quarters, sprinkle with fresh chopped cilantro, and serve hot.

Tips

• Use butter instead of oil when grilling for richer flavor and golden sear.
• The flat top griddle allows for even cooking without burning—perfect for quesadillas.
• Grill multiple quesadillas at once by placing them at different heat zones based on doneness.
• If using meat fillings, sear them first on the center grill grate and finish on flat top using reverse searing.
• Want a spicier kick? Add a pinch of cayenne or diced jalapeños to your pumpkin mix.

Variations

1. Chorizo Delight: Add cooked Mexican chorizo sausage for a spicy, meaty twist.
2. Savory Apple & Gouda: Swap cheddar for Wisconsin smoked gouda and add thinly sliced Granny Smith apples for sweet-savory fusion.
3. Black Bean Pumpkin: Mix in black beans and corn for added texture and protein.
4. Goat Cheese & Thyme: Replace cheddar with Wisconsin goat cheese crumbles and add a sprinkle of thyme for earthy flavor.
5. Southwest Style: Add grilled peppers and avocado slices with a sprinkle of cotija cheese on top.

Best pairings

• A smoky chipotle aioli dip or spicy sour cream
• Grilled apple wedges on the edge of your cooktop
• Warm spiked cider or a chilled hard pumpkin ale
• A light autumn salad with arugula and cranberries

Conclusion

These Grilled Wisconsin Pumpkin & Cheese Quesadillas are a standout addition to your fall grilling repertoire. Thanks to the Arteflame grill’s precise heat zones and versatility, your quesadillas come out perfectly seared and evenly cooked every time—all without a lid, pan, or oven. It’s a quick, easy, and flavor-packed dish that you and your guests will love.