Description
These Sweet Potato Quesadillas are a warm, savory, and slightly sweet twist on the traditional quesadilla. Filled with mashed sweet potato, crunchy pecans, and crumbled feta cheese, they make for a perfect fall meal. Quick to prepare and full of flavor, these quesadillas are delicious with a side of salsa and sour cream.
Ingredients
½ medium sweet potato
¼ cup chopped pecans
1 pinch ground nutmeg
1 flour tortilla
½ cup chopped red onion
¼ cup crumbled feta cheese
1 teaspoon vegetable oil (or as needed)
Instructions
- Cook the Sweet Potato: Poke holes into the sweet potato with a fork and microwave on high for 3 to 4 minutes, or until soft when poked with a fork. Let it cool for at least 10 minutes.
- Mash the Sweet Potato: Once cooled, peel the sweet potato and mash the flesh in a bowl. Stir in the chopped pecans and ground nutmeg.
- Assemble the Quesadilla: Spread the sweet potato mixture evenly over half of the tortilla. Top with the chopped red onion and crumbled feta cheese.
- Cook the Quesadilla: Fold the tortilla in half to enclose the filling. Heat the vegetable oil in a medium skillet over medium heat. Cook the quesadilla for about 2 minutes per side, or until golden brown and crispy.
- Serve: Remove the quesadilla from the skillet, cut into wedges, and serve with salsa and sour cream.
Notes
Add Protein: Include grilled chicken, black beans, or even tofu to make the quesadilla more filling.
Cheese Swap: Instead of feta, try goat cheese, cheddar, or a blend of Mexican cheeses for a different flavor.
Spicy Twist: Add a few dashes of hot sauce or chopped jalapeños for some heat.
Vegan Version: Use a dairy-free cheese and skip the sour cream to make this dish vegan-friendly.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 20mg
