At our house, you can never have enough variations of quesadillas. I love this recipe from longtime Scramble fan Sherry Ettleson because it uses sweet potatoes, which are so nutritious and delicious.
2medium sweet potatoespeeled and grated about 4 cups
1tsp. dried oreganoor use 1 Tbsp. minced fresh
1tsp.chili powder
2tsp.ground cumin
1/4tsp. saltor to taste
8medium whole wheat or white flour tortillas (soft taco size) (use wheat/gluten-free, if needed)
1 1/2cupsshredded Monterey jack or cheddar cheese
1low fat sour cream or use plain Greek yogurt (or use any variety)for serving (optional)
1cupsalsa (look for brands with no sugar added),for serving (optional)
Instructions
Preheat the oven to 375 degrees. In a large nonstick skillet over medium heat, heat the oil. Sauté the onions and garlic until the onions are soft, about 5 minutes.
Stir in the potatoes, oregano, chili powder, cumin, and salt. Cook, covered, for about 10 minutes, stirring frequently.
To assemble the quesadillas, spread 1/3 – 1/2 cup of the sweet potato filling on half of each tortilla and top it with about 2 Tbsp. cheese. Fold the tortillas over to make semi-circles.
Bake the quesadillas on a baking sheet for 8 - 10 minutes until they are just starting to brown. (Alternatively you can cook them two at a time in a large skillet over medium heat, flipping once.) Serve the tortillas with a spoonful of sour cream and salsa on top, if desired.
Notes
Do Ahead or Delegate: Dice the onion, peel the garlic, peel and grate the sweet potatoes, combine the spices, grate and refrigerate the cheese if necessary.Scramble Flavor Booster: Use chipotle chili powder or hot Mexican chili powder instead of traditional chili powder, and serve the quesadillas with spicy salsa.Tip: When grating cheese, try spraying the grater with a little nonstick spray first. This will keep the cheese from sticking to the grater and will also reduce the friction to make the task quicker and easier.Nutritional Information Per Serving (% based upon daily values):Calories 300, Total Fat: 12g, 17%; Saturated Fat: 4g, 20%; Cholesterol: 25mg, 8%; Sodium: 660mg, 28%; Total Carbohydrate: 29g, 13%; Dietary Fiber: 5g, 20%; Sugar: 6g; Protein: 11gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dinner, Fall, High Fiber, Kid-Friendly, Kosher, Low Fat, Lunch, Main Dish, Nut-Free, Potluck/Buffet, Sandwiches/Wraps, Snack/Appetizer, Spring, Summer, Vegetarian, Winter