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.