While I’m a die-hard carnivore at heart, these sweet potato quesadillas are an amazingly easy to make and incredibly flavorful alternative to your traditional southwestern dinner fare.
- 8 flour tortillas
- 5 T corn oil or other flavorless vegetable oil
- 2 small sweet potatoes
- 1 large red bell pepper
- 1 large jalapeno pepper, seeds included
- 1 C frozen corn kernels
- 3 cloves garlic, peeled
- 4 T your favorite taco seasoning
- 1 C your favorite shredded cheese
- 2 t cayenne pepper powder
- 2 T your favorite hot sauce
- In 2 large frying pans, heat 2 tablespoons of oil. Keep one pan over medium low heat and the other pan over medium high heat.
- While the oil heats up, chop up your garlic, bell pepper, jalapeno pepper, and sweet potatoes into small pieces.
- In the hotter pan, throw in your sweet potato chunks and 2 tablespoons of taco seasoning. Stir occasionally until potatoes are nicely browned and fork tender.
- In the lower heat pan, fry up your garlic until slightly translucent and then add in both peppers, your frozen corn, and the other 2 tablespoons of taco seasoning.
- When the sweet potatoes are fully cooked, toss them into the lower heat pan with the other ingredients, add hot sauce and cayenne pepper, and toss until well combined.
- Wipe out the pan you cooked the potatoes in, knock the heat down to low, drizzle in your last tablespoon of oil, and place one of your tortillas down in the pan.
- Top with the sweet potato/corn/pepper/garlic mixture from the other pan, leaving a 1-inch ring from the edge of the tortilla.
- Place ¼ of the shredded cheese on top and cover with another tortilla.
- After 2-3 minutes, flip the quesadilla and cook the other side until golden brown, another 2-3 minutes.
- Remove the quesadilla from the pan onto a plate, slice into 4 triangles, drizzle with additional hot sauce and serve with sour cream and your favorite salsa, if desired.