YAM QUESADILLAS
A great twist on a classic food! These make great appetizers, a fantastic late night snack, or a great light dinner paired with a snazzy salad. Try adding black beans for an extra twist!
Provided by velorutionista
Categories Savory Pies
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion and garlic in olive oil in medium skillet till translucent. Add oregano, basil, marjoram, chili powder, and cumin and cook another minute, till fragrant. Add mashed yams (and beans, if using) and stir till well combined and heated through.
- Lay tortillas out on work surface. Spread 1/2 cup filling on half of each tortilla, leaving a 1-cm border at the edge. Sprinkle each tortilla with 2 tablespoons cheese and fold over, pressing slightly to spread filling to edges. Place quesadillas on lightly oiled baking sheets. Brush tops with olive oil. Bake at 400 F for 15-20 minutes, till lightly browned.
- Serve with salsa and sour cream if desired. Serves 8 as a main/side dish, 32 as an appetizer.
PORK-SWEET POTATO QUESADILLAS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 200 degrees F. Pierce the sweet potato a few times with a fork and microwave until soft, 7 to 10 minutes. Let cool slightly, then remove the skin and mash the flesh with a fork; set aside.
- Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the pork, chile powder and 1 teaspoon salt and cook, breaking up the meat, until browned, about 3 minutes. Add the garlic, sweet potato and scallions and cook, stirring, 2 more minutes. Add the cilantro and season with salt. Transfer the mixture to a bowl.
- Wipe out the skillet; add 1/2 tablespoon butter and melt over medium-high heat. Add a tortilla, spread one-quarter of the pork mixture on one half and top with 1/2 cup cheese. Fold the tortilla over the filling and cook until the quesadilla is golden, 1 to 2 minutes per side. Transfer to a baking sheet and place in the oven to keep warm. Repeat to make 3 more quesadillas. Cut into wedges and serve with pickled jalapenos and sour cream, if desired.
SWEET POTATO QUESADILLAS
Make and share this Sweet Potato Quesadillas recipe from Food.com.
Provided by ratherbeswimmin
Categories Yam/Sweet Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large non-stick skillet, heat vegetable oil.
- Sauté onions and garlic until the onions are transparent.
- Add in the sweet potatoes, oregano, chili powder, cumin, and cayenne.
- Cover and cook for 10 minutes, stirring frequently to prevent sticking.
- When the sweet potatoes are tender, remove the filling from the heat and add salt and pepper; stirring to mix.
- Evenly spread the sweet potato mixture onto the tortillas; sprinkle 2 tablespoons of cheese onto each tortilla.
- Fold tortilla in half over filling.
- Either clean out the skillet you just used or get another large non-stick skillet and add a little oil; heat on medium high heat.
- Place the quesadillas in a heated nonstick skillet and cook on each side for 2-3 minutes, until cheese is melted and the filling is hot.
- Add more oil to skillet as needed and cook in batches.
- Serve with salsa and sour cream.
SWEET POTATO QUESADILLAS
A recipe I learned in middle school foods class that I fell in love with. These savory and easy-to-make quesadillas make a perfect fall lunch or dinner. Serve with salsa and sour cream.
Provided by Kelsey Hunter
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 1
Number Of Ingredients 7
Steps:
- Poke holes into the sweet potato and microwave on high until soft throughout when poked with a fork, 3 to 4 minutes. Let cool before peeling, at least 10 minutes.
- Peel sweet potato and mash flesh in a bowl. Stir in pecans and nutmeg. Spread mixture over half of the tortilla. Sprinkle onion and feta cheese over the filling.
- Fold tortilla in half and press edges together to prevent filling from spilling out.
- Heat oil in a medium skillet over medium heat. Cook quesadilla until golden brown, about 2 minutes per side. Remove from the skillet and cut into wedges.
Nutrition Facts : Calories 688.4 calories, Carbohydrate 73.4 g, Cholesterol 33.4 mg, Fat 38.2 g, Fiber 9.9 g, Protein 16.6 g, SaturatedFat 9.7 g, Sodium 942.3 mg, Sugar 12.6 g
SWEET POTATO & CHORIZO QUESADILLAS
Fill tortilla wraps with sweet potato, spicy Spanish sausage and feta cheese then finish on a griddle pan
Provided by Cassie Best
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Pierce the potatoes a few times each and put on a baking tray. Cook for 50 mins until really soft. Leave to cool slightly.
- Scoop the sweet potato flesh out of the skins into a bowl. Mash with the coriander, season and gently fold through the feta. This can be done earlier in the day - cover and keep in the fridge. Heat a large griddle pan.
- Spread the sweet potato mixture over half of each tortilla, top with chorizo slices and fold the other side over. Cook on the hot griddle pan for 3 mins each side until golden. Cut each tortilla in half and serve.
Nutrition Facts : Calories 693 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 103 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 25 grams protein, Sodium 3.4 milligram of sodium
SWEET POTATO QUESADILLAS
Passed along to me by a family friend. This is equally good but very different with goat cheese or cheddar cheese.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 40m
Yield 4 quesadillas
Number Of Ingredients 15
Steps:
- Saute the onions and garlic in oil until onions are translucent. Add the potatoes, oregano, chili, cumin and cayenne and cook, covered for about 10 minutes, stirring frequently. When the potato is tender, add the salt and pepper to taste and take off the heat.
- Spread 1/4 of the filling and 1/4 of the cheese on half of each tortilla. Fold the tortilla in half to cover. Cook by lightly frying on each side until browned and cheese is melted.
- Serve immediately with salsa, avocado slices and sour cream.
Nutrition Facts : Calories 372.6, Fat 16.2, SaturatedFat 5, Cholesterol 14.8, Sodium 495.1, Carbohydrate 47.2, Fiber 4.9, Sugar 5.7, Protein 10
BLACK BEAN AND SWEET POTATO QUESADILLAS
I recently cut meat out of my diet completely. In my quest for new and interesting meals, I came up with these delicious quesadillas!
Provided by Holly L
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes and mix in cilantro, chili powder, and salt.
- Place corn in a microwave-safe bowl and microwave on high until warmed, 1 to 2 minutes.
- Spread 1/4 cup sweet potato mixture onto 1 tortilla; cover with 1/4 cup black beans and 1 tablespoon corn. Sprinkle 1/4 cup Cheddar cheese atop corn; cover with a tortilla. Repeat with remaining tortillas and fillings.
- Spray a frying pan with cooking spray and place over medium heat; cook 1 quesadilla in the hot pan until cheese is melted and beans are heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters.
Nutrition Facts : Calories 662.9 calories, Carbohydrate 102.3 g, Cholesterol 29.7 mg, Fat 16.9 g, Fiber 16.3 g, Protein 25.8 g, SaturatedFat 7.8 g, Sodium 1517.1 mg, Sugar 5.2 g
SWEET POTATO & BEAN QUESADILLAS
Sweet potatoes and black beans roll up together for a quesadilla that's easy, fast, fun and delicious. -Brittany Hubbard, St. Paul, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Scrub sweet potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high, turning once, until very tender, 7-9 minutes., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp. Spread onto half of each tortilla; top with beans and cheese. Fold other half of tortilla over filling., Heat a cast-iron skillet or griddle over medium heat. Cook quesadillas until golden brown and cheese is melted, 2-3 minutes on each side. Serve with salsa.
Nutrition Facts : Calories 306 calories, Fat 8g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 531mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 6g fiber), Protein 11g protein.
YAM AND COTIJA CHEESE QUESADILLAS
This recipes was adapted from one published in the Border Grill Restaurant newsletter. The original recipe called for baking the yams (actually sweet potatoes called garnet yams) for one hour, and uses flour tortillas. Either flour or corn tortillas will work, I prefer the corn which are used more in Central Mexico where I developed a taste for Mexican food. The cotija cheese does not melt very much, it's a dry cheese intended as a garnish. Here in California, Cacique is the popular brand. If cotija is not available to you ,any dry, crumbly, non melting cheese will substitute. The amount of yam mixture may be more than is needed for 4 quesadillas (depending on how much you pile on) however, the leftovers make a delicious side dish. I like to make some extra as planned-overs.
Provided by lynnski LA
Categories Lunch/Snacks
Time 45m
Yield 4 quesadillas, 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash yams, cut a slit lengthwise on each yam; and microwave about 5 to 7 minutes or until done.
- Heat oil in a medium saucepan, add onions with a pinch of salt and saute, stirring occasionally, until golden brown and carmelized, about 20 to 25 minutes.
- Peel yams (now cooled down) and place in a mixing bowl, add honey, butter, lime juice, salt and pepper to taste; mash with a potato masher.
- Toast tortilla in a dry cast-iron fry pan or comal.
- To assemble quesadillas, lay toasted tortilla on a work surface, spread a layer of mashed yam over the surface, top with carmelized onions, and garnish with grated cotija cheese.
- Just before serving, heat assembled quesadillas in the microwave, until warm.
- Serve.
Nutrition Facts : Calories 474.6, Fat 32.7, SaturatedFat 15.4, Cholesterol 69.1, Sodium 1094, Carbohydrate 37.4, Fiber 2.5, Sugar 22.2, Protein 11.6
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