BLACK BEAN AND SWEET POTATO QUESADILLAS
I recently cut meat out of my diet completely. In my quest for new and interesting meals, I came up with these delicious quesadillas!
Provided by Holly L
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes and mix in cilantro, chili powder, and salt.
- Place corn in a microwave-safe bowl and microwave on high until warmed, 1 to 2 minutes.
- Spread 1/4 cup sweet potato mixture onto 1 tortilla; cover with 1/4 cup black beans and 1 tablespoon corn. Sprinkle 1/4 cup Cheddar cheese atop corn; cover with a tortilla. Repeat with remaining tortillas and fillings.
- Spray a frying pan with cooking spray and place over medium heat; cook 1 quesadilla in the hot pan until cheese is melted and beans are heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters.
Nutrition Facts : Calories 662.9 calories, Carbohydrate 102.3 g, Cholesterol 29.7 mg, Fat 16.9 g, Fiber 16.3 g, Protein 25.8 g, SaturatedFat 7.8 g, Sodium 1517.1 mg, Sugar 5.2 g
YAM AND COTIJA CHEESE QUESADILLAS
This recipes was adapted from one published in the Border Grill Restaurant newsletter. The original recipe called for baking the yams (actually sweet potatoes called garnet yams) for one hour, and uses flour tortillas. Either flour or corn tortillas will work, I prefer the corn which are used more in Central Mexico where I developed a taste for Mexican food. The cotija cheese does not melt very much, it's a dry cheese intended as a garnish. Here in California, Cacique is the popular brand. If cotija is not available to you ,any dry, crumbly, non melting cheese will substitute. The amount of yam mixture may be more than is needed for 4 quesadillas (depending on how much you pile on) however, the leftovers make a delicious side dish. I like to make some extra as planned-overs.
Provided by lynnski LA
Categories Lunch/Snacks
Time 45m
Yield 4 quesadillas, 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash yams, cut a slit lengthwise on each yam; and microwave about 5 to 7 minutes or until done.
- Heat oil in a medium saucepan, add onions with a pinch of salt and saute, stirring occasionally, until golden brown and carmelized, about 20 to 25 minutes.
- Peel yams (now cooled down) and place in a mixing bowl, add honey, butter, lime juice, salt and pepper to taste; mash with a potato masher.
- Toast tortilla in a dry cast-iron fry pan or comal.
- To assemble quesadillas, lay toasted tortilla on a work surface, spread a layer of mashed yam over the surface, top with carmelized onions, and garnish with grated cotija cheese.
- Just before serving, heat assembled quesadillas in the microwave, until warm.
- Serve.
Nutrition Facts : Calories 474.6, Fat 32.7, SaturatedFat 15.4, Cholesterol 69.1, Sodium 1094, Carbohydrate 37.4, Fiber 2.5, Sugar 22.2, Protein 11.6
YAM QUESADILLAS
A great twist on a classic food! These make great appetizers, a fantastic late night snack, or a great light dinner paired with a snazzy salad. Try adding black beans for an extra twist!
Provided by velorutionista
Categories Savory Pies
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion and garlic in olive oil in medium skillet till translucent. Add oregano, basil, marjoram, chili powder, and cumin and cook another minute, till fragrant. Add mashed yams (and beans, if using) and stir till well combined and heated through.
- Lay tortillas out on work surface. Spread 1/2 cup filling on half of each tortilla, leaving a 1-cm border at the edge. Sprinkle each tortilla with 2 tablespoons cheese and fold over, pressing slightly to spread filling to edges. Place quesadillas on lightly oiled baking sheets. Brush tops with olive oil. Bake at 400 F for 15-20 minutes, till lightly browned.
- Serve with salsa and sour cream if desired. Serves 8 as a main/side dish, 32 as an appetizer.
SWEET POTATO QUESADILLAS
Make and share this Sweet Potato Quesadillas recipe from Food.com.
Provided by ratherbeswimmin
Categories Yam/Sweet Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large non-stick skillet, heat vegetable oil.
- Sauté onions and garlic until the onions are transparent.
- Add in the sweet potatoes, oregano, chili powder, cumin, and cayenne.
- Cover and cook for 10 minutes, stirring frequently to prevent sticking.
- When the sweet potatoes are tender, remove the filling from the heat and add salt and pepper; stirring to mix.
- Evenly spread the sweet potato mixture onto the tortillas; sprinkle 2 tablespoons of cheese onto each tortilla.
- Fold tortilla in half over filling.
- Either clean out the skillet you just used or get another large non-stick skillet and add a little oil; heat on medium high heat.
- Place the quesadillas in a heated nonstick skillet and cook on each side for 2-3 minutes, until cheese is melted and the filling is hot.
- Add more oil to skillet as needed and cook in batches.
- Serve with salsa and sour cream.
CHORIZO AND MANCHEGO CHEESE QUESADILLAS
Rumor has it that the second Zaar World Tour is starting soon and I'm quickly trying to post recipes in preparation for the next international eat-a-thon (Hee hee). Not sure if you would consider this more Spanish or Mexican. For those not familiar, Manchego cheese is a golden sheep's milk cheese native to Spain which comes in three forms based on aging. For this recipe, the two younger varieties would work best. Be sure to use a cured (not fresh) chorizo. You can make these using full sized tortillas or on tiny ones for a delicious appetizer. (10/18: I have updated the directions to make this a bit clearer.)
Provided by justcallmetoni
Categories Pork
Time 30m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- To prepare the onions, lightly brush them with the teaspoon of olive oil. Cook on a grill pan or indoor grill for one or two minutes until the onions have started getting a little soft and have a few grill marks. Remove from grill and break slices into rings.
- To prepare the chorizo, place a skillet over medium high heat until hot, not smoking. Add the chorizo and cook about 1 minute on each side. Drain the sausage on a paper towel to remove the excess grease.
- To assemble the quesadilla, start the tortilla that will become the bottom. Top with a tenth of the cheese. Sprinkle with 1/5 of the onions, then the sausage. Cover that with another tenth of the cheese and top with another tortilla.
- Repeat step 3 with the next 8 tortilla to assemble a total of 5 quesadillas.
- To cook the quesadillas, heat a non-stick skillet over medium heat. Brush lightly with some of the tablespoon of olive oil. Place quesadilla in the pan and cook for 2 or three minutes until bottom tortilla is browned and the cheese on bottom has melted and begun to dribble. Flip the quesadilla and continue to cook an additional 2 or three minutes.
- Remove quesadilla to plate, cover with clean cloth and place in oven while preparing the others. Before serving cut in halves or quarters.
Nutrition Facts : Calories 1010.4, Fat 43, SaturatedFat 13, Cholesterol 49.9, Sodium 2151.1, Carbohydrate 120.4, Fiber 7.4, Sugar 5.3, Protein 32.8
SWEET POTATO QUESADILLAS
Passed along to me by a family friend. This is equally good but very different with goat cheese or cheddar cheese.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 40m
Yield 4 quesadillas
Number Of Ingredients 15
Steps:
- Saute the onions and garlic in oil until onions are translucent. Add the potatoes, oregano, chili, cumin and cayenne and cook, covered for about 10 minutes, stirring frequently. When the potato is tender, add the salt and pepper to taste and take off the heat.
- Spread 1/4 of the filling and 1/4 of the cheese on half of each tortilla. Fold the tortilla in half to cover. Cook by lightly frying on each side until browned and cheese is melted.
- Serve immediately with salsa, avocado slices and sour cream.
Nutrition Facts : Calories 372.6, Fat 16.2, SaturatedFat 5, Cholesterol 14.8, Sodium 495.1, Carbohydrate 47.2, Fiber 4.9, Sugar 5.7, Protein 10
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