These simple yet satisfying quesadillas are layered with mashed sweet potatoes, red onion and serrano pepper. Pepper Jack cheese adds mild heat, while cumin and oregano provide earthy balance. Serve topped with plain strained yogurt and lime wedges, if desired.
- 1 ½ cups diced peeled sweet potato, 1/2-inch cubes
- 1 teaspoon extra-virgin olive oil
- 1 cup thinly sliced red onion
- 1 serrano pepper, thinly sliced
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- 4, 8 inch flour tortillas
- 1 cup shredded pepper Jack cheese
- 1 tablespoon finely chopped fresh cilantro
Bring a small pot of water to a boil. Add sweet potato and cook, covered, until fork-tender, about 5 minutes. Drain and mash with a pestle or potato masher until completely smooth.
Meanwhile, heat oil in a large nonstick pan over medium heat. Add onion, serrano, cumin, oregano and salt; cook, stirring frequently, until the spices are fragrant and the onion is tender, 3 to 4 minutes. Transfer to a bowl. Wipe out the pan.
To assemble quesadillas, spread about 1/4 cup mashed sweet potato in a thin layer on one half of each tortilla. Top with about 1 tablespoon onion mixture and 1/4 cup cheese. Fold the bare half of the tortilla over the filling.
Heat the pan over medium-low heat. Cook 2 quesadillas, flipping once, until crispy and golden and the cheese has melted, 5 to 6 minutes. Repeat with the remaining quesadillas. Top with cilantro.
You can find more details for this recipe at eatingwell.com: Sweet Potato Quesadillas