Sweet potatoes can be found year round, but November and December is peak season for them. The Center for Science in the Public Interest (CSPI) ranked the sweet potato number one in nutrition of all vegetables. This quick and easy recipe is yummy and packed with Vitamins A & C, beta carotene and fiber. To top it all off, one medium sweet potato only has about 130-160 calories! Ingredients
2c. baked sweet potatoes, mashed ( about 2 small potatoes)
2 T. canola oil
1/2 c. chopped red bell pepper
1/3 c. chopped cilantro
3T. canned enchilada sauce ( any brand will do)
fresh shredded Parmesan cheese
8 flour tortillas
Heat oil in medium size pan. Saute red pepper 3-5 min. until tender. Add cilantro and enchilada sauce and heat through. Add sweet potato and maintain on low-medium heat until mixture is heated. Spread mixture onto a tortilla, then sprinkle with Parmesan cheese to taste. Place another tortilla on top and heat on a griddle until toasted.
Use a pizza cutter and cut them in halves, fourths or in eighths to be used as an appetizer.
The great thing about these quesadillas is that they can be served immediately, sit out for a while and eaten at room temp or as a midnight snack right out of the frig!!
I served them as a late night snack to overnight guests. Everyone loved them and my nephew said,"Tia, as a meat lover, have you ever thought of throwing in a little chicken?"
Sooooooo, next week I'm going throw a little smoked chicken (that means rotisserie chicken from the grocery store) in the mix and see what happens.