Sweet Potato-Pepper Quesadillas

Makes 8 servings

1 tablespoon olive oil

1 cup chopped green bell peppers

1 cup chopped red bell peppers

1 cup chopped red onions

1 jalapeno pepper, seeded and chopped (see note)

1 clove garlic, minced

2 teaspoons dried oregano

1 teaspoon chili powder

1 1/2 pounds yams or sweet potatoes, cooked, peeled and mashed

2 tablespoons chopped cilantro

1 1/2 teaspoons salt

8 8-inch flour tortillas

1 1/2 cups shredded Monterey jack (6 ounces) or cheddar cheese

Preheat oven to 350 degrees.

Heat oil in a large skillet over medium heat. Add green and red peppers, onions, jalapeno, garlic, oregano and chili powder; saute 2 to 3 minutes or until onions are translucent. Place yams in a large mixing bowl and stir in pepper mixture. Add cilantro and salt; mix well.

Place�cup yam mixture in center of 1 flour tortilla and spread evenly to within�inch of the edge of the tortilla. Sprinkle with 3 tablespoons shredded cheese. Place another tortilla over filling to form a "sandwich." Repeat with remaining tortillas and filling.

Line a baking pan with parchment paper or spray with nonstick cooking spray. Place tortillas on pan so that edges do not touch. Bake 5 to 8 minutes, or just until cheese melts. Remove from pan with a spatula and cut each quesadilla into wedges like pizza. Serve immediately.

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.