Cradled inside a chewy, skillet-crisped tortilla and bound with a small amount of sharp, melty cheddar cheese, these sweet potatoes really sing. It’s a very simple, casual dinner that is so much more than the sum of its parts. The quesadillas would also be fantastic with goat cheese instead of cheddar – or, for vegans, skip the cheese altogether. The sweet potato and green chile mixture could stand on its own as a side dish with all kinds of things.
Sweet Potato and Green Chile Quesadillas
Serves: 4 Time: 30 – 40 minutes
For filling:
1 tablespoon oil
1/2 medium onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon salt
12 ounces sweet potatoes (1 large or 2 med-small), peeled and shredded
2 to 4 tablespoons chopped roasted green chile (frozen is fine, canned okay in a pinch)
1/2 cup water
2 tablespoons lime juice
To finish quesadillas:
1 tablespoon oil
4 8-inch flour tortillas
4 ounces shredded sharp cheddar cheese
Salsa and sour cream for serving
Avocado, optional, for serving
Heat the oil in a large skillet. Saute onions 5 minutes, until translucent. Stir in garlic, cumin, and salt and saute another 30 seconds or so. Add sweet potatoes, water, and chile; bring to a simmer and cook, stirring occasionally, until the water has evaporated and the sweet potatoes have softened thoroughly, 10 to 15 minutes. Stir in the lime juice, remove filling to a bowl, and set aside. Turn oven to 300 and put in a plate to keep the quesadillas warm on.
Wipe out the skillet (or use a new, clean one). Off the heat, pour in 1/2 tablespoon of oil. Lay a tortilla in the skillet and move it around to pick up some oil; repeat with another tortilla. Place both tortillas in the skillet, propped against each other so half of each rests on the bottom of the skillet (see photo above). Sprinkle each with 1/2 ounce of cheese, then 1/4 of sweet-potato mixture, then another 1/2 ounce of cheese. Fold the quesadillas closed and turn heat to medium.
Cook, carefully turning once or twice, until tortillas are browned on both sides, cheese is melted, and filling is hot. Remove to plate in oven; repeat with remaining two tortillas. Serve hot with salsa, sour cream, and avocado if desired. Serve with beans or Spanish Brown Rice.
Bonus Recipe: Spanish Brown Rice
Serves: 4 Time: 10 minutes
This is a simple recipe that takes just 10 minutes starting with cooked brown rice. Quite flavorful, it definitely does not scream “health food.” You can buy cooked brown rice in shelf-stable packages or frozen, or cook it yourself and freeze. I freeze mine in 2-cup portions in Ziploc bags. Almost all cooked whole grains freeze extremely well; it’s worth keeping a stock on hand for salads, breakfasts, and to throw in soups and dishes like this.
1 tablespoon oil
1 teaspoon cumin
1/2 teaspoon salt, to taste
2 cups cold cooked brown rice
1 cup chopped canned tomatoes with jusice
1 teaspoon mild red chile, or 1/2 mild jalapeno chopped fine
1/2 cup corn kernels, optional
Heat the oil in a medium saucepan. Add the cumin and salt, then stir in the rice, tomato, and chile. Simmer over medium heat until hot through and the rice has absorbed some of the tomato sauce, about 5 minutes. Taste for seasoning; add more salt, chile, or tomato as desired. Stir in the corn if using and heat through. Serve hot.
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