Tuesday, May 21, 2013

Sweet Potato Quesadillas with Cucumber Relish

    

     
       If you have not noticed by my recipes page we are big fans of Mexican food. Xavier loves it and honestly when you have a toddler Mexican is great to cook with. It is always fast, easy, usually soft and easy for little hands and mouths and you can do so many different variations. We have a lot of quesadilla recipes but this one is now one of our favorites and is definitely added to our menu. I found this recipe from Better Homes and Gardens April 2013 magazine. It is a nice summery recipe that is lighter than most Mexican food with a good crisp taste. I hope your family enjoys it as much as ours.

Please Note: There are no pictures of me actually cooking the quesadillas as I have a quesadilla maker so I use that. However, I do put the cooking instructions. Before I got a quesadilla maker I used to make them on the stove top all the time and they are very easy to make on the stove top if you are trying them out for the first time. Also, wear gloves when handling jalapeno peppers because they can burn your skin and eyes. Wash immediately if any of your skin touches the seeds or membranes.

Sweet Potato Quesadillas with Cucumber Relish
 makes four servings

Ingredients
- 15-16oz. can of navy beans (cannelloni or Great Northern) rinsed and drained
- 1/2 cup snipped fresh cilantro
- 1 TBSP lime juice
- 1 small fresh jalapeno pepper, seeded and finely chopped  
- 1 tsp. ground ancho chile pepper
- 1/2 cucumber, quartered and sliced
- 3 to 4 radishes, halved and thinly sliced
- 12 oz. sweet potato, peeled and coarsely chopped
- 1/2 tsp. ground cumin
- 4 10-inch whole wheat flour tortillas
- 1 1/2 cups coarsely chopped baby spinach
- 3/4 cup shredded Monterrey Jack cheese
- 2 green onions, thinly sliced

Optional
- plain greek yogurt for dipping
- salsa for dipping
- paprika

Directions
- In a medium saucepan cook sweet potato in lightly salted boiling water, covered, for about 15 minutes or until tender. Remove from heat; drain. Return potatoes to saucepan; coarsely mash. Stir in cumin.



- In a medium bowl combine beans, 1/4 cup of the cilantro, lime juice, jalapeno, and chile pepper; set aside.



- For cucumber relish, in another bowl combine cucumber, radishes, and remaining cilantro; set aside.



- Spread sweet potato mixture over half of each tortilla. Top each with bean mixture, spinach, green onion, and cheese. Fold each tortilla in half over the filling, pressing gently.
- Heat a grill pan or large nonstick skillet over medium-high heat. Cook quesadillas, two at a time, for 6 minutes or until lightly browned, turning once halfway through. Repeat with remaining quesadillas. Cut into wedges. Serve with cucumber relish and Greek yogurt sprinkled with paprika if desired.









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