I’ve just recently pulled my mandoline back out. We purchased it years ago for specifically making pickles to can. Other than that, the mandoline lived in the back of my cupboard. It was one of those, “kind of a pain to clean, so I’ll just use a knife” tools. However, I recently made a large dish of scalloped potatoes which only works well when the potatoes have the exact same thickness. So, out came the mandoline and I couldn’t stop slicing at one potato. These quesadillas happened solely for the fact there was part of a sweet potato in my refrigerator and the mandoline still on the counter (and it’s kind of fun to use.)
If you want a bit of heat, try adding a pinch of cayenne pepper. I think a stronger cheese would also work well but I always enjoy the extra bit of melt from the mozzarella cheese. This filling would be great to make a large batch and use it throughout the week in these quesadillas, on salads, or chopped up and put on nachos.
Print
Prep Time:
Yield:
Print
PinIngredients
- 1/2 medium red onion
- 1 poblano pepper
- 1 medium sweet potato, peeled and cut into 1/4” slices
- 2 1/2 tablespoons olive oil, plus extra for brushing
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon sea salt
- Juice from half a lime
- 2 tablespoons minced cilantro
- 4 whole wheat flour tortillas
- 2–3 ounces fresh mozzarella cheese
Instructions
- Preheat oven to 400˚. Cut the onion and peppers into small chopped pieces. Toss the onion and pepper with the sweet potato, olive oil, smoked paprika, garlic powder, and sea salt until everything is well coated. Spread vegetables in a single layer on a large baking tray. Roast until tender and lightly charring, 25-30 minutes. Remove from oven and carefully toss roasted vegetables with lime juice and cilantro.
- Preheat grill or skillet over medium-low. Brush each tortilla with olive oil and place one tortilla in the skillet. Cook for 30 seconds and flip then layer with the cheese, sweet potatoes, peppers, and onions. Top with other tortilla. Cook on each side for 3-4 minutes until each side is crispy and cheese is melted.
Warm Vanilla Sugar says
Fun! This is full of so much goodness!
Tiffany D. says
Delicious. Sweet potatoes are a seasonal favorite (along with butternut squash and kale) and who doesn’t love a good quesadilla???
grandbabycakes says
Holy cow that looks so beautiful!
Joanne (eats well with others) says
Note to self – remember to register for a mandoline. I can’t believe I don’t have one!! Especially when I see delicious recipes like this that require some seriously skinny slicing.
Katy says
I definitely feel the same way about my mandolin. Bought it once, used it once. Maybe it’s time to bring it back out again. I love the idea of sweet potato in a quesadilla, they’re definitely a great quick meal to throw together on busy weeknights.
HalfBakedHarvest says
This looks awesome, Erin! I just made nachos the other week that I am posting soon with these flavors, so I know it’s sooo good! And I of course love your photos!
Tammela says
Cheese and potatoes and tortillas…what could be better? These sound delicious.
cheri says
I feel the same about my mandolin too, Your recipes are always a delight to behold. Thank you.
Pamela @ Brooklyn Farm Girl says
I am craving a spiced quesadilla so bad! I have got to pick up some sweet potatoes at the store!
Anna Spiegel says
These were absolutely excellent. Thank you for a great recipe!!
niall says
Wow!these look seriously good-another great looking dish-gonna try this out today-Thanks
Trina Knudsen says
This was delicious! Thanks bunches 🙂