2 T vegetable oil
1/2 large yellow onion, diced
1-2 tsp minced garlic (about 2 cloves)
4 c. peeled, grated sweet potatoes (about 2 large)
1 tsp dried oregano (or 1 T minced fresh)
1 tsp chili powder
2 tsp cumin
salt and pepper to taste
10 (6-8 inch) whole wheat or flour tortillas
1 1/2 c shredded Monterey Jack or Cheddar cheese
Sauté the onions and garlic in heated oil until onions soft, about 5 minutes. Stir in grated potatoes, oregano, chili powder and cumin. Cook, covered, for about 10 minutes, stirring frequently. Season with salt and pepper. Heat large skillet over medium heat. Spread 1/3 c. sweet potato filling on half of each tortilla and top it with 2 T cheese. Fold tortillas over to make half-moon shapes. Place folded tortillas, 2 at a time, in the skillet for about 3 minutes on each side, until lightly browned. (You can also bake the quesadillas on a cookie sheet for 8-10 minutes at 375 degrees.) Keep cooked quesadillas warm by placing them on a cookie sheet in a 300 degree oven until they are all ready.
Makes 10 servings
Per serving: calories, 248; fats, 10 grams (18% of calories); cholesterol, 20 milligrams; carbohydrates, 29 grams; fiber, 3 grams; protein, 10 grams; sodium, 270 milligrams
I hope you don't mind my crashing of your blog. Patti told me about it, and I couldn't resist. I'm going to try these Quesadillas. I love sweet potatos, and Decker loves Quesadillas. Perfect!
ReplyDeleteOh, I am so excited! I just bought sweet potatoes and was trying to decide what to make with them! I even have tortillas in the fridge! thanks patti!
ReplyDeletePatti, we made these for dinner last night and Chris and I loved them. We are going to file this away in our recipe book. thanks for the great idea.
ReplyDelete