Crispy Pan Fried Sweet Potato Quesadilla Food

SWEET POTATO QUESADILLAS

Steps:

• Prick sweet potato with fork, place on microwave-safe plate, and microwave for 5 minutes on high power. Let cool slightly.
• Cut in half lengthwise and scoop flesh into large bowl. Mash with a fork until smooth.
• Add beans, cilantro, and taco seasoning to sweet potato and mix well.
• Heat skillet over medium heat.
• Spread sweet potato mixture evenly on one side of a tortilla, sprinkle with 1/4 of the cheese and place second tortilla on top.
• Put into the skillet and cook until lightly browned underneath and cheese is starting to melt, 3-4 minutes. Flip and cook until other side is browned and cheese is fully melted, 2-3 more minutes. Remove from skillet and cut into quarters.
• Repeat steps 5-6 with remaining tortillas and mixture.

SWEET POTATO QUESADILLAS WITH BLACK BEANS

Steps:

• Preheat the oven to 180 degrees C / 355F fan assisted or 200 degrees C / 390F conventional oven.Place the sweet potato on a baking tray. Drizzle 1 tablespoon of olive oil over the potatoes and add ½ a teaspoon each of sea salt and freshly ground black pepper.Toss the sweet potato to make sure it is covered in oil then pop the tray in the oven and roast for 20 minutes. Turn the sweet potatoes halfway through cooking.
• While the potatoes are cooking make the rest of the filling.Heat one tablespoon of olive oil in a saute pan. Add the finely chopped red onion and cook on medium heat for 10 minutes. Once the onion is a little soft add the chopped bell pepper and garlic and cook for about 5 minutes.
• Next stir in the spices: ½ a teaspoon of mild chilli powder, 1 teaspoon of smoked paprika, 1 teaspoon of ground coriander, 1 ½ teaspoon of ground cumin and ¼ teaspoon of ground cinnamon. Add 1 teaspoon of dried coriander leaf as well. Stir well and cook for a minute until the spices release their aromas. Now pour in the juice of one large lime and stir well.Then add the drained black beans and sweet corn. Season with salt and pepper. I add up to ½ a teaspoon of salt and black pepper.Stir and cook until the black beans are hot and the peppers are soft.
• Once the sweet potatoes are cooked add them to the pan and using a wooden spoon squash them down a bit. They don't need to be mashed just squashed a bit and then stir them into the mixture. Now stir in the chopped fresh coriander (cilantro) and the sliced spring onions (scallions)
• Slightly oil a skillet pan, then heat it over medium heat.Place a tortilla on the pan, add two to three heaped dessert spoons of the sweet potato mixture onto one half of the tortilla. Add a generous amount of grated cheese then fold the other half of the tortilla over the filling. Using a turner or fish slice gently press down on the quesadilla. You could also put a weight on top of the tortilla if you want. After 2 - 3 minutes carefully flip the quesadilla, and cook for another 2 - 3 minutes. The quesadilla should be golden brown on both sides and the cheese should have melted.
• Cut the quesadilla in half or into quarters then serve with sour cream and guacamole.

CRISPY-EDGED QUESADILLA

Steps:

• Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
• Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that's leaked out solidifies and turns brown, 2 to 3 minutes.
• Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.

CRISPY FRIED SWEET POTATOES

Steps:

• Boil sweet potatoes and cool.
• Dice sweet potatoes and set aside.
• In skillet, cook bacon and onion until tender.
• Add sweet potatoes and sprinkle with salt and sugar.
• Cook uncovered over medium heat until potatoes are crispy on the bottom.
• Turn and crisp the other side.