Sweet Potato Quesadillas Or Soft Tacos Recipes

SWEET POTATO & CHORIZO QUESADILLAS

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the potatoes a few times each and put on a baking tray. Cook for 50 mins until really soft. Leave to cool slightly.
• Scoop the sweet potato flesh out of the skins into a bowl. Mash with the coriander, season and gently fold through the feta. This can be done earlier in the day - cover and keep in the fridge. Heat a large griddle pan.
• Spread the sweet potato mixture over half of each tortilla, top with chorizo slices and fold the other side over. Cook on the hot griddle pan for 3 mins each side until golden. Cut each tortilla in half and serve.

SWEET POTATO & BEAN QUESADILLAS

Steps:

• Scrub sweet potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high, turning once, until very tender, 7-9 minutes., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp. Spread onto half of each tortilla; top with beans and cheese. Fold other half of tortilla over filling., Heat a cast-iron skillet or griddle over medium heat. Cook quesadillas until golden brown and cheese is melted, 2-3 minutes on each side. Serve with salsa.

SWEET POTATO QUESADILLAS OR SOFT TACOS

Steps:

• Bake or microwave the sweet potatoes in their skins until done but still firm. When cool enough to handle, peel, and slice 1/4 inch thick.
• To make quesadillas, preheat the oven to 400°F. Arrange the sweet potatoes and chilies on the entire surface of 2 tortillas. Sprinkle with the cheese, and cover with the remaining tortillas. Arrange the quesadillas on a nonstick baking sheet and bake until the tortillas become lightly golden and crisp on the outside, 12 to 15 minutes; or grill them on a nonstick griddle on both sides until golden. Cut each quesadilla into 4 equal wedges, allowing 2 wedges per serving, and eat out of hand.
• To make soft tacos, arrange the sweet potato slices in a single layer on one half of each tortilla, then top with the chilies and the cheese. Arrange on individual plates. Heat each serving briefly in the microwave (about 1 minute) or preheated 400°F oven (about 3 minutes) to melt the cheese, then fold over. Eat at once with a knife and fork (topped with sour cream if desired) or cut into 2 wedges and eat out of hand.
• quesadillas and soft tacos
• Quesadillas are grilled turnovers made with flour tortillas. They can be cooked on a griddle (that's the traditional way) or baked. If they are chock-full of ingredients, it's easier to bake them. Soft tacos made with flour tortillas are more versatile than the more familiar crisp tacos, since you don't have to worry about everything falling out of a crumbly shell. If you start making a quesadilla, but decide not to grill it, you've got a soft taco instead. That's why I offer the either/or option with the four recipes that follow.
• nutrition information
• Calories: 378
• Total Fat: 12g
• Protein: 13g
• Carbohydrate: 52g
• Cholesterol: 30mg
• Sodium: 391mg