Sweet potato quesadillas--your next obsession
Guys. I'm seriously doing this...I'm starting a food blog!!!
You have NO idea how excited I am about starting this and all that it entails. I'm envisioning endless hours of recipe daydreaming, food experimentation, and taste testing (aaaannd MORE taste testing)...I'm guessing that I'm being naive and that it's not gonna be as glamorous as I think it is, but for now, ignorance is bliss and I'm super excited.
These pictures don't do the quesadilla justice, but you're gonna have to be patient while I figure this whole food blogging thing out. I know how to cook and eat...not how to take pictures and make them look pretty. It'll come...
So this quesadilla--it's something I make for pretty much every friend get-together. And every time, my friends tell me how good they are. It's super simple, inexpensive, and great for allowing people to customize it for themselves. I'm all about having options and being able to customize things to my liking (ask Isaac about how I order food at restaurants. "Can you add ___ and take off ___?" Do I even end up with the actual menu item??).
Anyways, I got the idea for this quesadilla from a friend. I love quesadillas because I can throw them together for Isaac and I when I don't have anything planned or when we're rushed for time. I absolutely adore sweet potatoes because....well, do I even need to explain why?? The sweet potatoes make the quesadilla creamy and incredibly filling. So, if you want to take your dinner to the next level, or you want to become the top party host among your friends, give these a try. I promise you won't be disappointed!
Sweet Potato Quesadillas
Ingredients
- 1 medium sweet potato
- 1 cup sliced zucchini/yellow squash
- 1 tsp olive oil
- 1/2 cup red onion, diced
- 1 cup fresh spinach
- 1 cup shredded rotisserie chicken
- 1- 1 1/2 cup shredded cheese (Colby, mozzarella, Mexican, etc.)
- 3 medium/large tortillas
- salsa, plain Greek yogurt, avocado, and cilantro, for topping
Instructions
- Turn oven to 425 degrees. Wash and pierce your sweet potato and wrap in wet paper towel. Spray a cookie sheet with non-stick spray and place zucchini in a single layer. Spray with olive oil spray and sprinkle with salt and pepper. Bake zucchini for 12 minutes. Meanwhile, microwave the sweet potato for 2 minute increments until the potato is cooked through and soft to touch (4-6 minutes). Heat a skillet to medium heat and sauté red onion in olive oil until translucent, about 10 minutes, and transfer to another dish.
- Take skin off potato and cut into thirds; mash sweet potato onto half of each tortilla. Grease skillet with butter and bring to medium heat. Place a tortilla with sweet potato onto the skillet. Sprinkle 1/3-1/2 cup of cheese over entire tortilla and then add 1/3 of spinach, 1/3 of sauteed onion, 1/3 of chicken, and zucchini slices over the sweet potato half. Once the tortilla is browned and the cheese is melted, fold in half and transfer to a plate. Repeat with the other two tortillas.
Notes:
Pretty much all of the fillings are optional EXCEPT the cheese and sweet potato. If you need to simplify your life, just do the cheese and sweet potato. :-)
Let me know what you think after trying it!
Shout out to my wonderful friends Billy and Kelsey for really encouraging me to pursue this blogging thing!