I realized the other day that this site had a severe lack of sweet potato recipes happening this winter. In years past, I’d easily post a dozen or more recipes that would featured these vibrant tubers but this year, nada. I think my craving of regular potatoes is most likely to blame but at any rate, I felt like it was time to spotlight one of my favorite vegetables again.
This quesadilla recipe stems from one of the most popular recipes (and still a favorite of mine) on the site: Chipotle Sweet Potato and Guac tacos. The sweet potatoes are cooked in a mixture of chipotles, lime juice, and honey which makes it the perfect spicy/sweet combination. While I might serve these quesadillas with a side of guacamole, I kept the filling simple with a cilantro gremolata. A gremolata is traditionally parsley, garlic, and lime zest but the cilantro/lime twist is a nice companion for the smokey sweet potatoes!
Chipotle Sweet Potato Quesadilla with Cilantro Gremolata
- 1 cup cilantro leaves
- 1 clove garlic
- Zest from one lime
- Sweet Potatoes
- 1 tablespoon olive oil
- 1/2 cup diced red onion
- 1 1/2 cups 1/4" cubed sweet potatoes (1 medium sweet potato)
- 1 chipotle
- 2 tablespoon adobo sauce
- 1 tablespoon honey
- Juice from one lime
- 4, 10\" flour tortillas
- 3 to 4 ounces shredded white cheddar
- 1 tablespoons olive oil
- Mince the cilantro leaves and place in a bowl. Using a microplane, grate the garlic on to the cilantro, followed by the lime zest. Toss together and set side.
- Heat olive oil over medium heat in skillet. Add onions and let cook until onions begin to soften, 3-4 minutes. Next, stir in sweet potatoes and continue to cook for another 3-4 minutes.
- In a mortar and pestle, combine the chipotle, adobo sauce, honey, and lime juice. Break apart the chipotle into small pieces (alternatively, you can cut up the chipotle.) Pour into the pan with the sweet potatoes and reduce the heat to medium-low.Cook until sweet potatoes have softened, 10-15 minutes.
- When ready to make quesadillas, preheat grill or skillet over medium-low. Brush one side of the quesadilla with olive oil. Sprinkle with 1/2 to 1 ounce of cheese, followed by half the sweet potato mixture, a hefty sprinkle of the gremolata, and finish with 1/2 to 1 ounce of cheese. Place another quesadilla on top and brush with olive oil.
- Place quesadilla in the skillet and cook on each side until crisp and cheese is melting, 3 to 4 minutes per side. Remove from heat and continue with remaining quesadilla.
by Erin Alderson