Spicy Sweet Potato Quesadillas: Cobbling together a meal

Spicy Sweet Potato Quesadillas: Cobbling together a meal

Confession time: I have been grossly neglectful in my housekeeping duties as of late. I’m sorry, but online Christmas shopping is way more exciting than in-person grocery shopping and maybe that’s how my family would up with a fridge whose contents included one egg, a jar of pickles, limp celery, and some questionable jam. (Hmmmmmm…. does that expiration date say 2017 or 2007?)

Okay, so that might be a slight exaggeration, but necessity is the mother of invention, and this mother could not handle one more take out meal. That’s how these Spicy Sweet Potato Quesadillas were born. Turns out mashed potatoes are an absolutely sublime match for some chipotle peppers and sharp cheddar cheese.

Chipotles are loaded with smokey flavor and pack a bit of a spicy punch. You would be well advised to never let them touch your cutting board or your fingers. I tend to cut them with a knife and fork on a paper plate and then dump them directly into the sweet potatoes. Start with one pepper, and then add more if you like. I found two chipotles to be the perfect level of heat. A dollop of sour cream goes a long way to soothe your spicy tongue.

Spicy Sweet Potato Quesadillas
1 1/2 pounds sweet potatoes
1 14-ounce can black beans, drained and rinsed
1-2 chipotle peppers*
salt and pepper, to taste
2 cups grated cheddar or Monterrey jack cheese
8 8-inch tortillas
nonstick cooking spray
*Chipotles en adobo can be found in the international aisle of your supermarket, right near the taco shells.

1.  Peel and dice the sweet potatoes. Meanwhile, fill a small saucepan with water and bring to a boil. Add the sweet potato chunks to the water and boil until soft, about ten to fifteen minutes. Drain well and return to the pan.

2.  Use a fork to carefully remove two chipotle peppers from the can. Cut in a very fine dice.

3.  Add the chipotles to the sweet potatoes and mash well. Stir in the drained black beans. Taste, and add salt and pepper if needed.

4.  Divide the sweet potato mixture evenly among the eight tortillas. Spread it out over half the tortilla, and then sprinkle the filling with 1/4 cup of grated cheese. Fold the tortilla in half to enclose the filling.

5.  Heat a nonstick skillet over medium heat and spray it will with cooking spray. Add two quesadillas to the pan and cook until the outside is crispy and the cheese is melted, about two or three minutes per side.

This recipe will yield eight quesadillas.

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Published at Mon, 12 Dec 2016 22:50:11 +0000