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How to Grill Yam and Cheese Quesadillas

Updated on May 27, 2013

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5 stars from 1 rating of Yam and Cheese Quesadilla

Inspiration

Anyone who spends their afternoons smoking pork or chicken or preparing steak for the grill, knows it's the in-between times, when we invent those killer side dishes that are what we talk about when the meal is over. This recipe is inspired by the 'Yam and Cheese Sandwich' from Q, a cafe in Alameda California. It's super easy to prepare and a perfect companion to whatever else you have on the grill.

Yam and Cheese Tortillas in Pictures

Use a charcoal chimney to prepare your coals.
Use a charcoal chimney to prepare your coals.
When the coals are ready pour into one side of the grill.
When the coals are ready pour into one side of the grill.
Place potatoes on side opposite the coals.
Place potatoes on side opposite the coals.
Collards, Turnips, Beet greens, Chard... Any sauteed green will work great.
Collards, Turnips, Beet greens, Chard... Any sauteed green will work great.
Brush a tortilla with olive oil
Brush a tortilla with olive oil
Slice open the yam after it has been on the grill for 45 minutes to an hour.
Slice open the yam after it has been on the grill for 45 minutes to an hour.
Separate flesh from skin and place on tortilla.
Separate flesh from skin and place on tortilla.
Spread it evenly onto tortilla.
Spread it evenly onto tortilla.
Add feta cheese
Add feta cheese
...add greens on top
...add greens on top
Place another tortilla on top and return to grill directly over low burning coals
Place another tortilla on top and return to grill directly over low burning coals
When the tortillas are crispy, serve.
When the tortillas are crispy, serve.

Prep and Cooking Time

Prep time: 15 min
Cook time: 45 min
Ready in: 1 hour
Yields: Each Quesadilla serves 2 or 3

Ingredients

  • 1 Yam or Sweet Potato, Average 6 inch in length
  • 2 Soft tortillas, 8 inch diameter
  • 4 cups Turnip, Chard, Beet or other green
  • 1 cup Feta cheese
  • Tablespoon Olive oil

How to prepare and cook

  1. Clean a yam or sweet potato and wrap in foil. Place away from coals on a Weber grill that has been prepared with coals for the indirect heat method. e.g.) Coals at one end of the grill, and food at the other end, with no coals underneath.
  2. Prepare greens stove top. Saute with olive oil, adding sea salt to taste. Optionally, saute with garlic, soy sauce or a balsamic based marinade
  3. After an hour on the grill, the yams will be soft. Unwrap from foil and scrape flesh of the potato from the skin, onto a tortilla thathas been brushed with olive oil.
  4. Add feta cheese, and greens. Place a second oil brushed tortilla on top of the quesedilla and return to grill.
  5. Grill on direct heat (but make sure the heat is fairly low) for 5 minutes a side or till the totillas are crispy.
  6. Remove from grill. Cut into quarters and serve.

What are your favorite side dishes to prepare on the grill?

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    • Peter Allison profile image
      Author

      Peter Allison 3 years ago from Alameda, CA

      Thanks Jayne, I need to get writing again! Glad you liked the recipe

    • Peter Allison profile image
      Author

      Peter Allison 3 years ago from Alameda, CA

      Thanks for the recipe Woody! Fantastic seeing you the other week!

    • profile image

      woody collins 3 years ago

      Peter, With all these great recipes why was I doing the cooking when you visited. Try this.. About a lb or two of Large peeled shrimp...Marinate 1/2 of them in olive oil, the other 1/2 in BBQ sauce....Then grill.....don't overcook. The two distinctly different flavors are great.

    • JayeWisdom profile image

      Jaye Denman 3 years ago from Deep South, USA

      Hi, Peter - I've been missing your hubs, but haven't seen you on my feed. Now it appears I only THOUGHT I was following you. (I can fix that with a click of the mouse on "Follow." Done!)

      This recipe looks scrumptious, and I'm very into trying a variety of quesadillos. Since I'm not a meat-eater (hence, won't be using your bbq recipes), this recipe will make a wonderful entrée for me. I'm only amazed that I never considered yams or sweet potatoes for quesadillo filling before, because I love sweet potatoes and add them to numerous dishes. I will be trying your recipe soon and anticipate it will taste as good as it looks in your photos.

      Voted Up++

      Regards,

      Jaye

    • Peter Allison profile image
      Author

      Peter Allison 4 years ago from Alameda, CA

      Thanks Ceres!

    • Ceres Schwarz profile image

      Ceres Schwarz 4 years ago

      This looks like a good recipe for yam and cheese quesadillas. The image of the finished dish looks really good. And the rest of your images were all very helpful in showing how to make this recipe.

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