recipe: Sweet Potato Quesadillas (from 5-Ingred. Gourmet)

[Guest guest]

Another of Donna's favorites... she suggested I try it, so I may have

that for lunch! I don't know if I have any cheese in the house right

now, though, so we'll see! In any case, looking at the recipe reminds

me of some burritos I had a local healthy food restuarant, which I've

made at home too - try adding cooked black beans, avocado chunks and

sprouts to this!! It will be delicious!!!

 

Sweet Potato Quesadillas

 

2 medium sweet potatoes

one 4- to 7- ounce can chopped mild green chilies

4 soft taco-size (8- to 10-inch) flour tortillas

1 cup grated cheddar or Monterey Jack cheese, reduced-fat if desired

reduced-fat sour cream for topping, optional

 

1. Bake or microwave the sweet potatoes in their skins until done but

still firm. When cool enough to handle, peel, and slice 1/4 " thick.

 

2. To make quesadillas, preheat the oven to 400*F. Arrange the sweet

potatoes and chilies on the entire surface of 2 tortillas. Spinkle

with the cheese, and cover with remaining tortillas. Arrange the

quesadillas on a nonstick baking sheet and bake until the tortillas

become lightly golden and crisp on the outside, 12 to 15 minutes; or

grill them on a nonstick griddle on both sides until golden. Cut each

quesadilla into 4 equal wedges, allowing 2 wedges per serving, and eat

out of hand.

 

3. To make soft tacos, arrange the sweet potato slices in a single

layer on one half of each tortilla, then top with the chilies and the

cheese. Arrange on individual plates. Heat each serving briefly in the

microwave (about 1 minute) or preheated 400*F oven (about 3 minutes)

to melt the cheese, then fold over. Eat at once with a knife and fork

(topped with sour cream if desired) or cut into two wedges and eat out

of hand.