Sweet Potato and Pepper Quesadillas
I can say without a hint of doubt that quesadillas are probably one of my fave top five dinner choices. I love making them at home and trying out all kinds of different combos: vegetarian, spicy, even quesadilla-pizza.
I also find myself ordering them — more often than I’d like to admit — when I’m out to eat.
I’m not really surprised about how much I love them because quesadillas are basically a kicked up grilled cheese on a tortilla instead of bread. And if you didn’t know this about me — or you couldn’t tell from my cauliflower crust grilled cheese enthusiasm — I honestly think that grilled cheese is one of the most perfect foods there is.
Quesadillas have the same golden brown crunchy outside and warm gooey cheese filling. Plus the addition of the salty, savory, and sometimes spicy fillings bring the concept of grilled cheese to a whole new level.
This Sweet Potato and Pepper Quesadilla filling has a great balance of flavor and texture and is one of the simplest filling combos to put together: Mashed sweet potatoes, roasted peppers, pickled jalapeños, and cheese.
There’s a hint of sweetness from the sweet potatoes, while the peppers lend a smoked/charred flavor, and the pickled jalapeños add a nice bit of heat. And then, of course, there’s the cheese.
The filling is incredibly healthy and satisfying, and its playful mix of sweet, smoked, and spicy makes the Sweet Potato and Pepper Quesadillas totally addictive.
Over the years it has become one of my go-tos for fast weeknight meals, and I still enjoy serving them for gatherings. They suit every diet: you can omit the cheese and make ‘em vegan or use corn tortillas to make ‘em gluten-free.
Believe me when I say that everyone loves them. When I have friends over I usually serve the quesadillas hot off the skillet, then let them add their own toppings like salsa, sour cream, and avocado.
I hope you give these a try!
Sweet Potato and Pepper Quesadillas Print this recipe!
Adapted from Appetizers
Ingredients
Makes 4 quesadillas
2 medium sweet potatoes, scrubbed
8 8-inch tortillas (I used white corn tortillas)
3 bell peppers (green or red, your choice)
Pickled jalapeno slices, to taste
2 cups grated cheese (preferably Monterey Jack)
Salt and pepper
Directions
Preheat oven to 400°F (200°C) and place a rack in the middle.
Prick sweet potatoes with a fork and bake on a baking sheet until tender, about 1 hour. Remove from the oven and when cool enough to handle, scoop out the flesh. Season with salt and pepper and set aside.
Alternatively you can cook the sweet potatoes in the microwave. Prick sweet potatoes with a fork. Place them on a microwave-safe dish and microwave for 5 to 10 minutes until tender (the rule of thumb is 5 minutes to cook one sweet potato, adding 2 minutes for each additional sweet potato — rotating them halfway through.) Remove from the microwave and when cool enough to handle, scoop out the flesh. Season with salt and pepper and set aside.
While the potatoes are cooking roast pepper over a gas flame, turning with tongs until charred all over (alternatively, char them under the broiler, turning as needed.) Transfer to a bowl, cover with a large plate, and let cool. Rub off skins with paper towels, using a knife to remove any stubborn spots. Remove and discard stems, ribs, and seeds.
Transfer to a cutting board and cut into thin strips.
To assemble the quesadillas, heat a large skillet oven medium-high heat and lay a quesadilla in the skillet. Scoop about 4 tablespoons of sweet potato puree on the tortilla and spread evenly. Top with roasted peppers, pickled jalapeños, and grated cheese.
Top with another tortilla and press gently.
When the bottom tortilla is golden, about 2 to 3 minutes, carefully flip the quesadilla to the other side. Continue cooking until the second side is golden.
Repeat with the remaining tortillas and fillings.
Cut each quesadilla into wedges and serve.
Nutrition facts
One quesadilla yields 581 calories, 28 grams of fat, 60 grams of carbs, and 25 grams of protein.
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