- 4
Ingredients
- 1 1/2 cups minced onion
- 2 cloves garlic, minced
- 3 tbsp vegetable oil
- 4 cups sweet potatoes, peeled and grated
- 1/2 tsp oregano
- 1 tsp chili powder
- 2 tsp cumin
- 1 pinches cayenne (1 to 2)
- Salt and pepper
- 1 cup cheddar cheese
- 8 flour tortillas, 8"
- Salsa, sour cream
Preparation
Step 1
1. In large non-stick skillet, heat vegetable oil. Saute onions and garlic until the onions are transparent.
2. Add in the sweet potatoes, oregano, chili powder, cumin, and cayenne. Cover and cook for 10 minutes, stirring frequently to prevent sticking. When the sweet potatoes are tender, remove the filling from the heat and add salt and pepper; stiring to mix.
3. Evenly spread the sweet potato mixture onto the tortillas; sprinkle 2 tablespoons of cheese onto each tortilla. Fold tortilla in half over filling.
4. Either clean out the skillet you just used or get another large non-stick skillet and add a little oil; heat on medium high heat. Place the quesadillas in a heated nonstick skillet and cook on each side for 2-3 minutes, until cheese is melted and the filling is hot. Add more oil to skillet as needed and cook in batches. Serve with salsa and sour cream.
Notes: Good and very easy.