Easy Sweet Potato Quesadilla Recipe (Mexican Cooking for One)
Sweet potatoes may not be the first thing you think of when you think Mexican food – but they are a very good match for any type of red chili sauce (A sauce made from dried chilies) and taste very good (surprisingly) with melted cheese!
Here’s a perfectly simple sweet potato quesadilla meal for one. It tastes great, will absolutely satisfy a big appetite and when you have a little leftover sweet potato from the night before and a little salsa and guacamole in the fridge, it’s a very tasty solo (from scratch) meal that can be on the table in about as much time as it would take to microwave a frozen dinner!
Basic Sweet Potato Quesadillas (for one)
These are very rich tasting – as the consistency of the creamy mashed potatoes seems to intertwine with the melted cheese to seemingly double the amount of cheese in each bite (this is not necessarily a bad thing!) To offset this richness as well as the sweetness of the sweet potatoes, it is important that you balance this dish by using a tart salsa on top. There is no absolute right salsa answer here, but a fresh tomato cilantro salsa, especially when served next to a little guacamole and a little sour cream – is about perfect.
- ¾ cup of cooked sweet potatoes
- 2 tsps of butter
- Salt to taste
- 2 ounces of grated mozzarella or Monterey Jack cheese
- 2 flour tortillas
- A tart tomato based salsa for serving on the quesadillas, and preferably some guacamole and some sour cream as well
- Slivered onions and cilantro
- Add the butter to the potatoes and heat this mixture in a microwave until hot. Mash the potatoes with a fork and then season with salt to taste.
- Heat a heavy frying pan over medium. You do not need to add any oil to this, as tortillas, generally, will not stick.
- Divide this sweet potato mixture evenly between the 2 tortillas, spreading it all over the bottom half of each tortillas. Top the potatoes with the grated cheese and fold the tortillas over the filling, to close the quesadilla
- Add the two tortillas to your preheated dry pan (if your pan is small, you may need to cook these one at a time) and fry for about 2 or 3 minutes on each side – or until each side has turned slightly golden brown and has crisped up a little bit, and the cheese is completely melted inside.
- Cut these into wedges and serve arranged on a large platter topped with salsa, sour cream, guacamole, slivered onions slices and fresh cilantro leaves.
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