Thursday, April 22, 2010

Sweet Potato Quesadillas

A local restaurant has a great Sweet Potato Quesadilla that I really enjoy. I decided to come up with my own version, which is a little lighter on the cheese and has a couple of yummy additions.

These measurements are approximate, as I just made it up along the way!

2 sweet potatoes, peeled, cut into cubes and boiled for 15 minutes or until soft; drain well and sprinkle with salt, chili powder and cumin
1 small onion, chopped and sauteed in olive oil
2 cloves garlic, chopped and sauteed with onion
5-6 cremini mushrooms, sliced and sauteed
1/2 cup chopped broccoli, sauteed
1 cup cheddar cheese, shredded
1/2 cup cilantro, chopped
8 10-inch flour tortillas

In a frying pan, heat a small amount of olive oil. Add one flour tortilla and layer desired toppings. Then place second tortilla on top. Cook for a minute or two on medium heat. When bottom tortilla is starting to turn brown, flip the quesadilla over for the other side to brown. Keep warm in oven while cooking the remaining quesadillas. Makes four servings.


Blessings in Jesus!

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