When I declared my vegetarianism as a sophomore in high school, my wonderful mother, who does all of the cooking in our house, handled it like a champion. Instead of complaining or leaving me to fend for myself in my new herbivore world, she starting going through cookbooks and altering her regular menu in order to include me. I didn’t thank her enough for that. She was amazing. This recipe, like the spiced beans and rice recipe (see the link below!), is one of the vegetarian recipes that quickly became a staple in our house. Here’s why:
- This recipe is really very simple, everybody loves that.
- These quesadillas keep so well! Throw the left over quesadillas in a zip lock bag in the fridge, then microwave them under a damp paper towel the next time you want them. Viola! Meal number two!
- The ingredient list calls for sweet potatoes AND goat cheese. (whaaaat?!?! Apart from chocolate those two ingredients are my favorite foods ever. This is food heaven. You’re welcome.)
The sweet spice of the cinnamon and nutmeg paired with the melted goat cheese and kick from the green chilies makes this ensemble one that could easily become a staple meal in your kitchen as well.
Ps. Thank your mother for something today. They are the best.
- 2 sweet potatoes, peeled and quartered
- 2 tablespoons butter
- 4 ounces goat cheese
- 1 (4oz) can chopped green chilies, drained
- ½ tsp ground cinnamon
- Pinch nutmeg
- Salt and pepper to taste
- 1 tbsp olive oil, and more if needed
- 6 flour tortillas, about 10 inches
- Place sweet potatoes in medium saucepan and add water to just cover. Cook over medium heat until sweet potatoes are just fork-tender. (Cook potatoes until they are about as tender as you would for potato salad)
- Drain and place potatoes in a large mixing bowl. Add butter, goat cheese, chilies and seasonings.
- Mash together the potatoes and other ingredients with a fork until just combined. (Do not mash until smooth like mashed potatoes; leave them slightly chunky.)
- Divide the sweet potato filling among the six tortillas and fold over to create the quesadillas.
- Heat oil in a large nonstick skillet over medium-high heat. Place the filled tortillas, one at a time, in the hot oil for 2-3 minutes on each side, or until crispy and brown. Repeat with remaining filled tortillas, adding more oil as needed.
- Cut each quesadilla into thirds.
Notes and Tips!:
- Cut the quesadillas using a pizza knife!
- To serve as an appetizer, prepare the dish as usual, but when cutting, cut into smaller slices. Pile the slices up on a plate and you will have people grabbing for them all night long!
- To find the beans and rice recipe mentioned above (another delicious vegetarian recipe in my household), click here!