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Red Chili Sweet Potato Quesadillas Recipe

Updated on March 29, 2010

Here’s a great vegetarian quesadilla recipe that’s complex tasting enough to satisfy discriminating palates…and yet cheesy enough to please everyone at the dinner table!

There is nothing at all difficult in the making of this, and since sweet potatoes are perfectly matched to the flavors of dried chilies, use can use any number of Mexican red chili sauces here to great success.

Red Chili Seared Sweet Potato Quesadillas (serves 2 – multiply the recipe as needed)

  • 6 corn tortillas (Corn works well with the red chili and the sweet potato here)
  • About ½ cup of a chili any Mexican red chili sauce that you like. I did this recently with a mole sauce and it worked very well. New Mexico style red chili sauces or any red enchilada sauce will also work well. If you’re not sure, here’s a link to a red chili sauce recipe
  • 2 medium cooked sweet potatoes, cooked in any way you like to cook sweet potatoes - I like the yellow fleshed variety for this, but any kind will work
  • A little butter, for mashing
  • 5 ounces of grated mozzarella cheese (a mild cheese like mozzarella works well in this)
  • A little oil for frying


  1. Scoop the sweet potato from the skin and roughly mash it up with a little butter and salt to taste. If the sweet potato isn’t hot, give it a quick turn in the microwave to warm it up.
  2. Spread the mashed sweet potato over the 6 tortillas, and then top this with the grated cheese.
  3. Spread the red chili sauce on a plate. Fold each tortilla over the filling and then dip and turn the tortilla in the chili sauce, until the outside is totally covered in sauce.
  4. Heat a large fry pan or griddle over medium. When hot, add a scant splash of oil and add the quesadillas to the pan. You will probably need to work in batches here.
  5. Give the quesadillas about 1 minute per side, turning once or twice. When the red chili sauce has caramelized a bit on the outside and the cheese is melted on the inside, these are done!

Serve with all the usual Mexican sides.

Although 2.5 ounces of cheese per serving is hardly low cal, these aren’t nearly as decadent as they taste either. The sweet potato combines with the melted cheese and when you eat it, it seems like there is a whole lot more melted cheese inside each than there really is.


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    • Sandyspider profile image

      Sandy Mertens 7 years ago from Wisconsin, USA

      I need to try this. Yummy!