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October 21, 2008

Sweet Potato Quesadilla

I made this recipe up this past weekend while planning a party for my girl-friends. It was big hit!
  • Package of Manny's Cafe Style Corn Flour Enchilada wraps (or your fave flour tortilla)
  • Jar of Newman's Medium Black Bean & Corn Salsa (or your fave salsa)
  • Box of Near East Parmesean Couscous (or your fave couscous) - cooked
  • 1 large sweet potato
  • Cup of shredded carrots
  • Cooking spray
  • Spices: minced garlic, salt, ginger, clove, cinnamon, cilantro
  • 1/2 stick real butter
  • Large non-stick skillet
  • Pot to boil potatoes

Peel sweet potatoes and cut into cubes. Boil until fork-tender. Drain. Return to pot with 1/2 stick butter. Mash up with a fork. Season to your taste with garlic, salt, ginger, clove, cinnamon, and cilantro.

  • Warm skillet over med-low heat. Spray with cooking spray. Place one tortilla in the pan.
  • Spread the tortilla with a layer of sweet potato mash - not too thick, but enough to cover.
  • Dot small spoonfuls of salsa onto SP mash.
  • Sprinkle with layer of shredded carrot.
  • Top with light layer of couscous.
  • Top with a 2nd flour tortilla.
  • Let crisp fully in pan before flipping gently.
  • Crisp second side.
  • Remove to cutting board and let stand 3-4 minutes before cutting into triangles.

Very yummy!!! The ginger, clove and cinnamon goes really well a medium-heat black bean salsa.

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