Restaurant Recipes
Blue Cactus Sweet Potato Quesadillas
Yield: 3 servings
Ingredients
- 1 jumbo sweet potato
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 6 flour tortillas
- 3 tablespoons canned black beans, drained
- 3 tablespoons canned corn, drained
- 8-10 ounces shredded Chihuahua cheese
Instructions
- Boil sweet potato in water for 45 minutes or until potato is soft enough for a knife to pass through easily. When cooled, peel the skin. Add butter and brown sugar and mash until well-incorporated.
- Take 2 flour tortillas; on one side spread mashed sweet potato about 1/4 inch thick. On top of sweet potato, sprinkle 1 tablespoon black beans and 1 tablespoon corn. On the other tortilla, sprinkle shredded Chihuahua cheese so that the cheese covers the entire tortilla.
- Put both tortillas on a skillet over medium heat. Once cheese melts, flip that side on top of the other tortilla. Cut into quarters and serve.
Nutrition
Per serving: 640 calories, 26g fat, 80g carbohydrates, 2g fiber, 22 g protein, 70mg cholesterol, 1,085mg sodium
Attribution
Peter Weiss, Blue Cactus, Northbrook, Illinois