The combination of sweet potatoes, chilies, and cheese is downright sensuous. Serve with Summer Squash and Corn Sauté (page 209) and a simple tossed salad.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 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 inch thick.
Step 2
To make quesadillas, preheat the oven to 400°F. Arrange the sweet potatoes and chilies on the entire surface of 2 tortillas. Sprinkle with the cheese, and cover with the 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.
Step 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 2 wedges and eat out of hand.
quesadillas and soft tacos
Step 4
Quesadillas are grilled turnovers made with flour tortillas. They can be cooked on a griddle (that’s the traditional way) or baked. If they are chock-full of ingredients, it’s easier to bake them. Soft tacos made with flour tortillas are more versatile than the more familiar crisp tacos, since you don’t have to worry about everything falling out of a crumbly shell. If you start making a quesadilla, but decide not to grill it, you’ve got a soft taco instead. That’s why I offer the either/or option with the four recipes that follow.
nutrition information
Step 5
Calories: 378
Step 6
Total Fat: 12g
Step 7
Protein: 13g
Step 8
Carbohydrate: 52g
Step 9
Cholesterol: 30mg
Step 10
Sodium: 391mg
