Categories: Appetizers, Quesadillas, Sweet Potatoes
Ingredients
- 1 1/2 cups finely chopped onions
- 2 garlic cloves, minced
- 3 tablespoons vegetable oil
- 4 cups grated peeled sweet potatoes
- 1/2 teaspoon dried oregano
- 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 1 -2 pinch cayenne
- salt and pepper
- 1 cup shredded sharp cheddar cheese
- 8 (8 inch) flour tortillas
- salsa
- sour cream
Directions
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In large non-stick skillet, heat vegetable oil.
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Sauté onions and garlic until the onions are transparent.
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Add in the sweet potatoes, oregano, chili powder, cumin, and cayenne.
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Cover and cook for 10 minutes, stirring frequently to prevent sticking.
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When the sweet potatoes are tender, remove the filling from the heat and add salt and pepper; stirring to mix.
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Evenly spread the sweet potato mixture onto the tortillas; sprinkle 2 tablespoons of cheese onto each tortilla.
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Fold tortilla in half over filling.
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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.
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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.
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Add more oil to skillet as needed and cook in batches.
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Serve with salsa and sour cream.