These simple yet satisfying quesadillas are layered with mashed sweet potatoes, red onion and serrano pepper.
Pepper Jack cheese adds mild heat, while cumin and oregano provide earthy balance.
Serve topped with plain strained yogurt and lime wedges, if desired.
Photo: Ali Redmond
Add sweet potato and cook, covered, until fork-tender, about 5 minutes.
Drain and mash with a pestle or potato masher until completely smooth.
Meanwhile, heat oil in a large nonstick pan over medium heat.
Transfer to a bowl.
Wipe out the pan.
Top with about 1 tablespoon onion mixture and 1/4 cup cheese.
Fold the bare half of the tortilla over the filling.
Heat the pan over medium-low heat.
Repeat with the remaining quesadillas.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
