I am usually much more concerned about the cheese that goes into my quesadillas than whatever other stuff happens to be in there. And I love sweet potatoes, but I was not so sure I wanted them in a quesadilla. But alas, I was wrong, and these were delicious. Hello, Meatless Monday.
Recipe adapted from Blue Apron
2 large flour tortillas
Monterey Jack cheese
1/4 diced green chiles
3/4 lb. sweet potatoes
1 bunch cilantro
1 lime (optional garnish)
~1 Tbsp Mexican spice blend of choice (some combination of chile powder, smoked paprika, garlic powder, cumin, Mexican oregano, etc.)
salt & pepper
1. Preheat oven to 450. Wash & dry produce. Cut sweet potatoes into 1/4 inch thick rounds. Thinly slice (or shred) cheese. Tear/roughly chop cilantro. Quarter the lime.
2. Line a sheet pan with aluminum foil. Place sweet potato rounds, Mexican spice blend, salt, & pepper in ziploc bag. Seal and shake to coat potatoes with spices. Open bag, drizzle in olive oil to coat. Place potato rounds on covered sheet pan in a single layer. Roast 14-16 minutes, until browned and fork-tender. Remove from oven.
3. Place tortillas on flat work surface. Top half of each tortilla with half the cheese. Layer roasted sweet potatoes, cilantro, & green chiles (to taste) on top. Top with remaining cheese. Season with salt and pepper. Fold tortillas over.
4. Heat a nonstick pan over medium. Coat with cooking spray or a small amount of olive oil. Add quesadillas and cook 2-3 minutes per side, until tortillas are golden brown and cheese has melted. Remove to cutting board.
5. Let stand 2 minutes for cheese to firm before cutting. Cut quesadillas into wedges. Top with cilantro as desired. Try squeezing a bit of lime juice onto each bite just before eating it!