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Sweet Potato and Cheese Quesadillas

Serve these quesadillas with salsa, sour cream, and/or guacamole as desired. You can leave them as simple vegetarian quesadillas or add in a protein like chicken or beans.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dinner
Cuisine Mexican
Servings 4
Calories 323 kcal

Ingredients
 
 

  • 8 small corn, flour, or whole grain tortillas
  • 1 cup mashed sweet potato
  • 1 cup shredded cheddar or mozzarella cheese
  • Salsa, guacamole, and/or sour cream for serving (optional)

Instructions
 

To make this on the stove top (this is the best method for corn tortillas):

  • Warm a cast iron skillet over medium heat. Pour in a little neutral oil or butter if the pan is dry, then wipe to cover the bottom of the pan with a paper towel. (You just need a thin layer of oil.) Spread about 1/8-1/4 cup sweet potato onto one tortilla and place into skillet.
  • Add about 1/4 cup cheese and place the second tortilla on top. Press down. Cover and let warm for about 2 minutes. Flip and warm for 2-3 minutes more or until cheese is melted.
  • Remove from skillet and let rest on a plate for at least a minute before cutting into wedges. (I use kitchen shears.) Serve with salsa if your kiddo likes it. Repeat to make the rest.

To make this in the microwave (works well for flour, not corn):

  • Assemble the quesadillas and place on a heat-safe plate. Heat for 15-30 seconds or until just warmed through. Let rest on a plate for about a minute before cutting into wedges.

To make this in the oven:

  • Preheat oven to 375. Line a baking sheet with foil and place assembled quesadillas on top. Place into oven, place a sheet of foil on top, and weight with a baking sheet and a cast iron skillet or a pie plate. Bake for 5-8 minutes or until warm through and cheese is melted.

Notes

  • Store leftovers wrapped in foil or in an airtight container. Warm briefly in the microwave or in the oven at 375 degrees F.
  • You can add black beans, shredded chicken, chopped spinach, or sweet corn to these quesadillas.
  • You can also warm these briefly in the microwave if you prefer.
  • You can use whichever tortillas you prefer, either corn or flour or whole wheat.
  • Gluten-free: Use corn tortillas or ones that specify "gluten-free" on the package.
  • Dairy-free: Omit the cheese. They will not hold together quite as well, but the sweet potato should hold the tortillas in place well.
  • To cook the sweet potato in the microwave: Simply peel the potato and chop. Add to a heat-safe bowl of water and cook for about 5 minutes or until the sweet potato is soft when poked with a fork. Drain and mash.
  • You can use Mashed Sweet Potato, Mashed Butternut Squash or even pumpkin puree in place of the sweet potato if you prefer.

Nutrition

Calories: 323kcalCarbohydrates: 38gProtein: 12gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 605mgPotassium: 232mgFiber: 2gSugar: 4gVitamin A: 5000IUVitamin C: 1mgCalcium: 277mgIron: 2mg
Keyword cheese quesadilla, vegetable quesadilla
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