Such a simple snack to make when you have that leftover sweet potato from the night before. or when your just in the mood for a fortified quickie. just an FYI, there are several options with the sweet potato situation if you don’t feel like turning on an oven or waiting: 1) you can microwave em for 10-15 minutes, or 2) you can use canned sweet potato puree (which I sometimes do in a pinch).
- 2 medium sweet potatoes
- 2 tsp chili powder
- 1 large sweet onion, sliced
- garlic powder, sea salt and ground pepper to taste
- 4 cups baby spinach, washed and dried
- 1 cup shredded gruyere cheese (or mozzarella)
- 8 whole wheat tortillas (or rice tortillas to make this dish gluten free)
- 4 tsp olive oil
Preheat oven to 425 F.
Using a fork, stab the sweet potatoes multiple times, all over. Bake them on a rimmed baking dish for 45 minutes or until fork tender.
While that’s happening, sauté your onion slices in a medium pan, on medium high heat with olive oil, salt and ground pepper to taste, for about 4-5 minutes. Set aside when done.
Allow the sweet potatoes to cool and then remove flesh and discard skins.
Combine the sweet potato flesh with the chili powder and salt.
Assemble your quesadilla…
Spread the sweet potato mixture evenly on the tortilla, about 1/4 cups worth.
Top with a layer of baby spinach, then onions and finally 1/4 cup cheese.
Cover with a tortilla and press down.
In a large non stick pan, heat 1 tsp olive oil. Place quesadilla in pan and warm for 3 minutes on each side, on med low heat.
Yields 4 servings.