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Sweet Potato Harvest Quesadillas with Cranberry Salsa

4 star rating
 

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Submitted by: gr8folks501311

 

Tortillas are spread with sweet potatoes, tomatoes, corn, spices and mozzarella cheese and served with a cranberry salsa, cilantro and pecans.
 

Ingredients

  • 1 Tbsp extra virgin olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded, stemmed and julienne cut
  • 3 Roma tomatoes, seeded and chopped
  • 1/2 cup frozen sweet corn kernels, thawed
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1 (15 oz) can Cut Yams, drained and mashed
  • 4 (9-inch) flour tortillas
  • 1 1/2 cups smoked mozzarella cheese, grated
  • For Salsa:
  • 1 cup canned whole cranberry sauce
  • 1 Tbsp sugar
  • 2 Tbsp orange juice
  • 1/3 cup chopped red onion
  • 1 cup grated carrots
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped toasted pecans
  • 1/2 tsp salt

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Method

Heat olive oil in large skillet; add onions, garlic and bell pepper, cook and stir for 3 minutes. Add tomatoes, corn, cumin, chili powder and salt, cook and stir for 2 more minutes. Stir in mashed yams. Place a nonstick griddle over medium-high heat and add one tortilla, sprinkle tortilla with half of the grated cheese. Then spoon half of the vegetable mixture on top; cover with another tortilla, pressing down lightly with wide spatula. Cook for one minute, flip and continue cooking on other side until browned and bubbly. Repeat process with remaining tortillas; cut into wedges and serve with cranberry salsa (below) for dipping. Meanwhile combine salsa ingredients together in non-reactive bowl, toss to combine ingredients. Cover with plastic wrap and refrigerate until ready to serve.

 

Notes: These quesadillas are easy to make and a real treat at Thanksgiving and Christmas.

 

Number of Servings: 12 wedges

 

Submitted by: gr8folks501311 ()

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